Boil up the cauliflower and carrots until soft, pour the water away, pop them in a food processor, or mash them. If you don’t have a potato masher like me, any (clean) heavy object will do.
Stir in the tomato paste, egg, and flour, then crumble in a stock cube. Stock cubes are my secret – well, not so secret since I’m writing it here – an ingredient that makes any tomato-based dish tastier.
Add fresh coriander, chilli powder and seasoning to taste.
Fry the onion, garlic and chilli, then stir them into the cauliflower and carrot mixture when slightly golden.
Toss in the kidney beans and chickpeas. You could improvise here and add sweetcorn, peas, black beans, butter beans – anything that takes your fancy. Kidney beans complement the tomato base and add Mexican flair, but seriously, anything small and bean-like goes.
Use a spoon or spatula and your fingers to form the mixture into burger-shaped balls.
Fry them on each side for a couple of minutes until slightly brown, handling the burgers gently, so the mixture doesn’t fall apart.
Serve in a lightly toasted bun with cheese, salsa, rocket salad, chopped tomato, avocado or whatever you fancy.