Spicy potato and cauliflower burger

Method

1. Heat the oven to 200°C/180°C fan/gas 6. For the burger, toss the cauliflower with 1 tablespoon vegetable oil in a baking tray and roast for 20 minutes until golden and lightly charred. Remove from the oven and allow to cool slightly, then roughly chop.
2. Meanwhile, put the potatoes in a large pan of salted cold water, bring to the boil, then simmer for 6 minutes until tender. Drain, then set the colander over the hot pan for the potatoes to steam dry.
3. Wipe the potato pan dry, then return to the heat. Add a splash more oil, then fry the curry paste, garlic, ginger and mustard seeds until fragrant. Remove from the heat, add the potatoes, non-dairy milk, mango chutney and coriander stalks with a pinch of salt, then mash until smooth. Stir in the chopped cauliflower, then set aside to cool.
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4. Once the mixture has cooled, dust your hands in cornflour before dividing it into 4 and shaping into even-size patties about 3cm thick. Transfer to a plate or baking sheet, then chill for 30 minutes.
5. Meanwhile, heat a splash of oil in a separate large frying pan. Toss the shallots and sliced chilli in cornflour, shaking off any excess, then fry until crisp and golden. Remove with a slotted spoon and drain well on kitchen paper (see Make Ahead).
6. Dust the chilled patties with a little cornflour, add another splash of oil to the pan, then fry for 5 minutes or so on each side until golden on the outside and piping hot on the inside.
7. To serve, spread a little tamarind paste on the base of the toasted buns, then top with a good dollop of yogurt, a hot patty, sliced tomato, crispy shallot and chilli, a spoonful of mango chutney and some coriander leaves. Finally, squeeze over a little lime juice, then sandwich with the bun lid to serve.