Instructions: 1 Cook the whole potato in a pan of boiling salted water for 10-12 minutes.

Heat the oil in a medium non-stick frying pan.

2 Roughly chop the peanuts and cook in the pan with the onion, cumin seeds and mixed spice for 2-3 minutes until golden.

3 Break the bread into a food processor, leaving the crusts on, and whiz to make fine crumbs.

4 In a large bowl, mix together the breadcrumbs, peanut butter, soft cheese, soy sauce, Tabasco and pepper.

5 Stir the onion mixture and shape into two burgers, though there is enough to make four.

6 Wipe the frying pan clean with kitchen paper and return to the heat. Cook the burgers for 3-4 minutes on each side until golden.

7 For the Potato Scallops: Drain and cool the potato and cut into 1cm wide

slices. Season with salt and pepper and set aside.

8 Heat 2cm oil in a separate frying pan. Sieve the flour onto the water and egg mixture. Then loosely stir together to make a thick, lumpy batter.

9 For the Batter: Separate the egg and whisk the egg yolk with the iced water. Discard the egg whites.

10 Dip the sliced potatoes into the batter and cook for 1-2 minutes on each side until crisp and golden. Slice the lettuce and arrange on the base of the burger buns with the tomato and cucumber.

11 Place a burger on top of each bun and squeeze over a swirl of ketchup and mayonnaise. Place the lid on top and transfer to a plate. Drain the potato scallops on kitchen paper and pile on top of the plate with the burgers.

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