Chipotle corn vurger

For the patties

80g roasted red peppers

190g tin sweetcorn, drained weight

1 small red onion, finely chopped

2 tsp chipotle paste

3 garlic cloves, minced 1½ tsp smoked paprika

160g tin butter beans, drained weight

35g breadcrumbs

35g cornmeal

20g plain flour

12g jalapeños, from a jar, finely chopped

½ tsp salt

½ tsp black pepper For the crispy jackfruit

400g tin jackfruit

2 tbsp rice flour

1 tbsp smoked paprika ½ tsp dried oregano

½ tsp cayenne pepper

½ tsp dried thyme

½ tsp sea salt

250ml vegetable oil For the quick tomato salsa

10 cherry tomatoes, finely diced

Handful of chopped coriander

½ red onion, finely diced

1 tbsp white wine vinegar

Juice of ½ lime

½ tsp salt

To serve

4 slices vegan mozzarella

4 vegan brioche buns, or gluten-free alternative

4 tbsp spicy vegan mayo 4 lettuce leaves

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

● Place the red peppers, sweetcorn and red onion on a baking tray lined with parchment paper and roast for 15 minutes. Add the chipotle paste, minced garlic and paprika and mix through. Return to the oven for a further 5 minutes, then remove and set aside to cool.

● Meanwhile, place the butter beans in a mixing bowl and roughly mash with a potato masher, leaving some of the beans whole to add texture.

● Once cooled, add the cooked mixture from the baking tray and mix again. Mix in the breadcrumbs, cornmeal, flour, jalapeños and seasonings.

● To form the patties, divide the mixture into four equal parts and roll each in the palm of your hands to make a ball. Gently push down the ball using your hands or the bottom of a glass to form four burger patties. Place the patties in the fridge for 40 minutes to firm up.

● Meanwhile, make the crispy jackfruit. Drain the liquid from the tin of jackfruit. Place the jackfruit into a nut-milk bag or clean tea towel and twist and squeeze to expel as much water as you can. Once dry, place it in a mixing bowl with the remaining ingredients, except the oil, and mix thoroughly so the jackfruit is coated in all the spices.

● Heat the oil in a frying pan set over a mediumhigh heat. Fry the jackfruit in the hot oil, breaking it apart with a spoon to ensure the mix fries evenly. Fry for 3 to 4 minutes until it is evenly golden brown and crispy. Place on a plate lined with kitchen towel to remove any excess oil. Pour off all but 1 tablespoon of the oil from the frying pan, so it is ready to fry the patties later.

● To make the salsa, combine all the ingredients in a bowl and set aside until ready to serve.

● Set the frying pan with the oil over a medium heat and fry the patties for 3 minutes on each side until cooked through. During the last minute of cooking time, add a cheese slice to the top of each patty and place under the grill for 1 minute to melt.

● To assemble the burger, lightly toast the brioche bun. Spread the spicy vegan mayo on the bottom bun then add a lettuce leaf. Place the patty on top of the lettuce then add the tomato salsa and jackfruit. Finish with a little more mayo then place the lid of the bun over the top, securing it in place with a burger skewer. Serve.