Bring a large saucepan of water to the boil. Add the cauliflower florets and chopped carrots and boil for 12-15 minutes until fork-tender. Drain thoroughly in a colander, shaking off excess water, then return to the pan or transfer to a large mixing bowl. Mash with a potato masher or pulse in a food processor until mostly smooth with a few small chunks remaining. Spread the mash on a plate and let it steam for 3-5 minutes to release excess moisture.

Stir the tomato paste, whisked egg, and flour into the mash until well combined. Crumble in the half stock cube and mix through — it adds a savoury depth that lifts the whole patty.

Add fresh coriander, chilli powder and seasoning to taste.

Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Fry the diced onion for 3-4 minutes until softened, then add the garlic and fresh chilli and cook for a further 1-2 minutes until fragrant and lightly golden. Stir the fried mixture into the cauliflower and carrot mash.

Add the drained kidney beans and chickpeas to the mixture. Fold them in gently — you want some beans to stay whole for texture while others break apart slightly to help bind the patty.

Divide the mixture into 4 equal portions. Using slightly wet hands, shape each portion into a patty about 2cm (¾ inch) thick. Place on a plate or lined tray and refrigerate for at least 15 minutes to firm up — this makes them much easier to handle.

Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Carefully place the patties in the pan and cook for 3-4 minutes per side until golden brown and crispy. Resist the urge to move them too early — let the crust form before flipping.

Serve each patty in a lightly toasted bun with your choice of toppings — sliced avocado, rocket (arugula), salsa, sliced tomato, and a slice of cheese all work well.