Chipotle veggie burgers recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray and toss in 1 tbsp oil; roast for 40 mins until tender and golden, stirring occasionally.
2. Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat, add the onion and fry for 5-6 mins until softened and turning golden. Add the carrots and cook for 2-3 mins until starting to soften. Add the garlic, chilli and chipotle paste and cook, stirring, for a further 2 mins until aromatic. Transfer to a plate and set aside to cool slightly.
3. Meanwhile, simmer the broad beans for 5-6 mins until tender, then drain, run under water to cool and roughly chop.
4. Add the broad beans to a mixing bowl and mash with a potato masher, keeping some larger pieces to add texture. Add the carrot mixture and the cheese and flour, and mix until well combined. Divide into 4 patties, each roughly 9cm wide and 3cm thick. Heat 1 tbsp oil in a nonstick frying pan over a medium-high heat and add 2 of the patties.
5. Fry for 3-4 mins on each side until deep golden brown; avoid moving them while they are frying to let them form a crust. Transfer to a baking tray, then repeat with the remaining oil and patties. Bake for 10 mins until piping hot. Put the rolls on another tray; bake for the final 2 mins.
6. Meanwhile, stir together all the tzatziki ingredients and season to taste.
7. Divide the rolls between plates, add the burgers and spoon over some of the tzatziki, serving the rest alongside with the potato wedges.

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