This Indian inspired vegetarian bean burger is delicious and healthy (depending on how much cheese you consider healthy!). A rajma (red kidney beans) patty, pan fried and sandwiched in a toasted sesame bun with Indian inspired desi slaw and garlic chilli cheese. So good!

Serves 2 (one burger patty in a bun, each. Double up the patty ingredients if you fancy a double patty burger!)

What you need

For the patties:

• Red kidney beans (rajma) - boiled - 250g. If you’re using canned beans, you’ll need 250g of drained and rinsed beans. If you’re starting off with dry beans, use 100g of these, soak, boil and drain them

• 1/2 large red onion, finely chopped

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1/2 tsp red chilli powder

• 1/2 tsp garam masala

• 1 tsp ginger-garlic paste

• Salt

• Pepper

For everything else that goes in and out:

• burger buns

• 1/2 head red cabbage, sliced fine

• 1 baby gem lettuce, sliced fine

• 1 lemon

• small handful coriander, finely chopped

• 100g grated cheddar cheese

• 2 green chillies, finely chopped

• 2 large cloves of garlic, finely chopped

• butter

• salt

• pepper

• vegetable oil

What you do

1. Pre-heat oven to 200C (fan). Line a baking tray with parchment

2. Begin by mashing your kidney beans coarsely. Do this in a blender or using a potato masher

3. Then add the coriander powder, cumin powder, garam masala, chilli powder, ginger garlic paste, salt, pepper and 3/4 chopped onion

4. Mix well, and then shape into patties. Keep aside

5. Heat a generous drizzle of vegetable oil in a frying pan on medium-low heat

6. When hot, gently place the patties on, swirl around to coat the bottom with oil, drizzle oil on the top, and allow to cook for 4 minutes or until brown

7. While the patties are cooking, make your chilli cheese. Combine the grated cheese, leftover chopped onion, chopped garlic and chillies, and a grind of pepper. Mix and set aside

8. When the patties are browned, gently flip over (they’re rather fragile so you’re best off using a spatula with a wide thin head, so you can slide it under the whole patty easily). They’re already oiled at the top, so no need to add anymore. If it’s all looking too dry though, drizzle more oil into your pan and swirl the patties to coat. Allow to cook for another 4 minutes or until browned

9. While they’re cooking, combine the sliced cabbage, lettuce and coriander, a generous squeeze of lemon juice - about 1 tbsp - salt and pepper. Mix through. Keep aside

10. Transfer the patties to the baking tray (again, really gently!), spoon on the grated chilli cheese, pop into your pre-heated oven for 6-7 minutes, or until the cheese has melted

11. While the patties are in the oven, prep your buns! Heat a pan on medium high. Slice the buns in half, then add a knob of butter to the pan, watch it sizzle - love this part - bun half on, swirl around to absorb the butter. Do the same for the other slices. Toast for a couple of minutes or until browned

12. Now to assemble! Bottom bun, slaw, cheesy patty, top bun. Big bite! Enjoy 😁