Bhaji Burger

Roughly chop the coriander (stalks and all) and mix with yoghurt in a bowl. Season with salt and pepper and pop to one side for later. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Trim the carrots, (no need to peel). Coarsely grate the paneer and half the carrots (you’ll need the remaining half of the carrots for the salad later on). TIP: Keep the paneer nicely chilled in the fridge until you are ready to use it for easy grating!

Pop the grated carrot and paneer in a large bowl. Add the North Indian spice mix, cornflour, garlic, lime zest and half the mango chutney. Season with salt (see ingredients for amount) and pepper. Using your hands, mix well to combine and shape into patties (pressing the mixture tightly together as you do this) about 2cm thick and roughly the width of your burger buns,1 patty per person.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, carefully place your bhaji patties in the pan, cook for 5-6 mins each side. Tip: You may need to fry in batches so you don't overcrowd the pan. Once fried, transfer the bhajis to a baking tray and pop them into the middle shelf of the oven for 6-8 mins to firm up. Meanwhile, halve the burger buns, then pop them onto the tray with the bhajis for the final 2-3 mins to warm through.

Meanwhile, trim the root from the baby gem lettuce then separate one leaf per person and pop to one side. Thinly slice the remaining baby gem widthways for your side salad. Take the remaining carrot(s) and use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot centre. Mix the carrot ribbons and sliced lettuce together in a bowl with a squeeze of lime, drizzle of olive oil and season with salt and pepper.