• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries 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 the fries between two trays.

• Meanwhile drain black beans, reserving the liquid, then rinse beans thoroughly. • Thinly slice spring onion and coriander.

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. In a medium bowl, combine black beans, plant-based grated cheese, Mexican Fiesta spice blend, coriander, spring onion, the plain flour, the plant-based milk and some reserved bean liquid (3 tbs for 2 people / 6 tbs for 4 people). Mix well to combine. • Using damp hands, roll the mixture into small balls, then flatten into 1cm-thick patties (3-4 per person). Transfer to a plate. TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

• Slice tomato into wedges. Roughly chop cucumber. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Top with mixed salad leaves, tomato 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 medium heat. • When oil is hot, cook patties, in batches, until golden, 3-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if needed to prevent the patties from sticking to the pan! TIP: Don't flip before the time is up to ensure your patties can set.

• Toss the salad. • Divide Mexican-spiced bean patties, fries and salad between plates. • Serve with plant-based smokey aioli. Enjoy!