Fritter burgers with pea smash and vegan burger sauce

Boil the sweet potato (1/2) for 20-30 minutes, until very tender, then drain and mash in a large bowl with a potato masher.

While the sweet potato is cooking, boil the peas (200 g) according to the pack instructions. Drain, then combine with the lemon juice and zest (1/2), 2 tbsp olive oil and some salt and pepper. Mash with a potato masher or a fork until broken down, then set aside.

Press the grated courgette (1) against a sieve over a bowl to remove as much water as you can. Place the courgette, spring onions (4), sweetcorn (1 tin) and flour (220 g) into the bowl with the sweet potato, season and mix thoroughly.

Preheat the oven and cook the oven chips (to taste) according to the pack instructions.

Heat a generous splash of olive oil in a large frying pan over a medium heat until smoking hot. Drop spoonfuls of the mix into the pan, leaving gaps between them (you may need to do this in batches if your pan is smaller). Flatten the fritters with the back of the spoon. Cook for around 15 minutes, turning regularly, until crisp and browned, adding more oil to the pan as you cook if needed. Transfer to a plate lined with kitchen paper.

Toast the burger buns (4), then add the fritters to the bottom halves. Top with the pea smash and drizzle over some burger sauce (to taste) to taste. Serve the burgers with the oven chips.