For the burger, drain the potatoes, petit pois and baby carrots, sliced mushrooms and fried onions. Add to a large frying pan with a little oil, the garlic and curry paste. Heat for 5 minutes until the vegetables start to brown.

Remove from the heat and combine with a potato masher, leaving some texture. Season and stir in the breadcrumbs to form a stiffer mixture. Set aside to cool.

For the bhajis, brown the onions for 5 minutes over a high heat to remove some moisture, then stir in the coconut milk followed by the flour and the cumin and combine well.

Heat the oil in a deep-sided frying pan and when hot, or registering 180°C/340ºF, add 8 spoonfuls of the bhaji mixture and fry for 1 minute. Turn over and cook for a further minute or until golden brown and crispy. Remove and drain on kitchen paper.

Mould the burger mixture into 8 even patties and fry on each side for 2 minutes until brown and warmed through.

Mix the yoghurt and curry powder, spread a tbsp over the toasted buns, add 3 slices of tomatoes and two lettuce leaves, then top with the burger, add a tsp of mango chutney followed by the onion bhaji.