Brick Lane burger

Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the onions and place into a large mixing bowl. Scrub the carrot and squash, then coarsely grate into the bowl, along with the paneer. Peel the garlic and ginger and finely grate it into the bowl. Finely chop the green chillies (deseed if you like) and half the coriander (stalks and all) and add to the mix. Tip in the flour, turmeric and cumin, season with sea salt and black pepper, then squeeze in the juice of 1 lime. Add 100ml of water, then get in there with clean hands and give it a good mix up. Divide into 6, then shape and squash into 3cm-thick patties. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a medium heat, add the patties and fry for 2 to 3 minutes on each side, or until golden and crisp – you may need to work in batches. Remove to a baking tray and pop in the oven for 10 minutes, or until cooked through. For the coriander yoghurt, pick the remaining coriander leaves into a pestle and mortar, setting aside a handful for garnish. Add a pinch of salt, then bash to a paste. Squeeze in the juice of half the remaining lime, then stir in the yoghurt. Finely shred the lettuce, finely slice the red chilli (if using), halve the burger buns. To assemble, spoon a little coriander yoghurt over the base and inside lid of each burger bun. Crumble the poppadoms and sprinkle over the yoghurt, then sit a patty on top of each base and spread with 1 tablespoon of mango chutney. Top with a handful of lettuce, a few reserved coriander leaves and a sprinkling of red chilli, then place the bun lid on top. Serve with the remaining lime cut into wedges for squeezing over. Delicious!