Vietnamese-Style Prawn Patty Burger, Sweet Potato Fries And Spicy Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your sweet potato[es] (skins on) into chips and add them to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp - these are your sweet potato fries

Meanwhile, strip your coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

Trim, then slice your spring onion[s]

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Peel and finely chop (or grate) your garlic

Add your rice vinegar with a pinch of sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water to a bowl with the carrot ribbons – this is your quick-pickled carrot

Drain, then chop your king prawns until they are minced (keep chopping until they become sticky!)

Combine the minced prawns in a bowl with the chopped garlic, chopped coriander stalks, half the sliced spring onions (you'll use the rest later!), a pinch of salt and your cornflour – this is your patty mixture

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, spoon the patty mixture into the pan, roughly divided into 1 per person and flatten it slightly with the back of a spatula

Cook for 4 min on each side or until golden and cooked through – these are your prawn patty[ies]

Slice your brioche bun[s] in half and add to the tray with the chips, cut-side up for 2-3 min or until warmed through

While the buns are warming, mix your mayo and sriracha together – this is your spicy mayo