Tasty vegan bean kebabs with spicy wedges and a garlic sweetcorn mayo

Ingredients

• 200g Frozen Sweetcorn, defrosted
• 1tsp Garlic, minced, from a jar
• 4 tsp Maple Syrup
• 4 tsp Lemon Juice
• 1 tsp Cider Vinegar
• 1 tsp Salt
• 50ml water
• 100ml Olive Oil
• 1 Tin Beans, mixed or any you have, drained
• ½ tsp Coriander, ground
• ½ tsp Cumin, ground
• ½ tsp Oregano, dried
• ½ tsp Steenbergs Mexican Chile Powder
• 2 tsp Soy Sauce
• 2 tsp Minced Garlic, from a jar
• 1 tbsp Tomato Puree/ketchup
• 50g Olives, from a jar
• 6 tbsp Gram Flour
• Potatoes & Onions cut into thick wedges
• 2 tbsp Olive Oil
• 1 tbsp Digestivo Spice Blend