Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays.

While the fries are baking, drain and rinse the red kidney beans. Grate the carrot, squeezing out any excess liquid with a paper towel. TIP: Removing the excess liquid from the carrot will help the fritters crisp up in the pan!

In a medium bowl, lightly mash the beans. Add carrot, plain flour, plant-based milk, garlic paste, plant-based shredded Cheddar cheese, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using). Mix well. Using damp hands, roll the mixture into small balls, then flatten into 1cm-thick patties. You should get 3-4 patties per person. Transfer to a plate.

Thinly slice the apple into wedges. Roughly chop the cucumber. In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Top with the mixed salad leaves, apple and cucumber. Set aside. TIP: Toss the salad just before serving to keep the leaves crisp.

In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the patties, in batches, until golden, 2-4 minutes each side (to ensure the patties set, don't flip them too early!). Transfer to a plate lined with paper towel. TIP: Add extra oil between batches if needed to prevent the patties from sticking to the pan!

Toss the salad. Divide the Caribbean-spiced bean patties, sweet potato fries and salad between plates. Serve with the plant-based smokey aioli.