Squeeze a little lemon over shredded cabbage and season with a little salt and pepper.

Grate potato and onion into a bowl. Squeeze out all excess liquid. Add garlic powder, flour, egg and a good pinch of salt and pepper. Using your hand mix together evenly.

Add a generous amount of oil to a frying pan. Gather potato rosti into a ball and place in oil, gently flattening it to form a burger patty the same size as your burger bun. Cook gently until browned and crispy on each side. Watch the heat, cooking at a high temperature will only brown the outside and leave the potato raw inside. The rosti requires a little patience and a slow and gentle cooking time to get it nice and juicy.

Remove rosti from oil and drain on kitchen paper. Season again with a little salt.

Using the same pan of oil fry an egg sunny side up until crispy around the edges (sprinkle the fried egg with black sesame seeds if you have them).

Toast brioche bun under the grill and butter each side. On the bottom bun spread 1 tbsp Korean Chilli Mayo followed by shredded cabbage, then the rosti, fried egg on top, jalapeños and finish with more Korean chilli mayo.