Lentil & Sweetcorn Burger With Chipotle Mayo

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil half a kettle (you'll only use a tablespoon!)

Peel and chop the potatoes into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt

Give them a good mix up and put them in the oven for 20-25 min or until golden and crisp

Dissolve the vegetable stock cube[s] in 1 tbsp [2 tbsp] boiled water - this is your vegetable stock

Drain and rinse the canned lentils

Drain the canned sweetcorn

Mash the drained lentils in a flat-bottomed bowl (a pot is perfect!) to form a smooth paste

Add half of the drained sweetcorn to the pot and mash again until they start to break up

Add the ras el hanout, vegetable stock, panko breadcrumbs and a generous pinch of salt and pepper

Mix well until the breadcrumbs are fully combined

Divide the lentil & sweetcorn mixture into 2 [4] and shape into patties

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the patties and remaining sweetcorn and cook the patties 4-5 min on each side or until golden and crisp and the sweetcorn is golden brown

Tip: You may need a second pan for the sweetcorn!

Meanwhile, combine the chipotle paste (can't handle the heat? Go easy!) and free from mayonnaise – this is your chipotle mayonnaise

Add the ciabatta rolls to a baking tray

Put the tray in the oven and cook for 3-4 min or until warmed through

Slice the tomato[es] into 4 [8] slices