Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain and rinse the kidney beans in a sieve. Pop them into a bowl and mash well with the back of a fork.

In a large bowl, use your hands to mix together the mashed beans, flour, curry powder, half the ginger puree, the salt and olive oil (see pantry for both amounts).

Roll into even-sized balls, then shape into 1cm thick patties, 2 per person. Pop the patties onto a lined baking tray. Drizzle over some oil, then set aside.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

When the wedges have 20 mins remaining, bake the bean patties on the middle shelf until cooked through and lightly browned, 18-20 mins. Turn halfway through.

Meanwhile, trim the cucumber, then cut into small 1cm pieces.

Coarsely grate the beetroot, wearing gloves to avoid staining. 

Place the beetroot in a sieve and press with the back of a spoon to remove as much water as possible.

In a small bowl, mix the diced cucumber with a pinch of salt and sugar, then stir through a drizzle of oil.

In a medium bowl, mix together the grated beetroot, yoghurt, sugar (see pantry for amount) and remaining ginger puree. Season with salt and pepper.

When the patties are almost ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.

When everything's ready, spread the mayo (see pantry for amount) over the bun bases and lids. 

Top the bases with the first patty and dollop on a spoonful of the beetroot raita, spreading it over the patty.

Top with the next patty, drizzle over the mango chutney and sprinkle over the crispy onions, then sandwich shut with the bun lids.

Serve the remaining beetroot raita, cucumber salad and wedges alongside.