• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• Meanwhile, roughly chop herbs. • Thinly slice spring onion, radish and apple. • Drain black beans, reserving the liquid, then rinse beans thoroughly.

• 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, herbs, spring onion, the plain flour, plant-based milk, some reserved bean liquid (3 tbs for 2 people / 1/4 cup for 4 people) and a pinch of salt. Mix well to combine. 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!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). Cook until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed. Don’t flip before the time is up to ensure your fritters can set.

• Meanwhile, combine salad leaves, apple, radish and a drizzle of white wine vinegar and olive oil in a large bowl. Season with salt and pepper.

• Divide black bean and plant-based cheese fritters, fries and salad between plates. • Serve with plant-based aioli. Enjoy!