Step 1

In a food processor, whiz the beans, cumin, chipotle paste, spring onions, half the  coriander and 50g of the red peppers to make a thick, coarse purée.

Step 2

Tip into a large mixing bowl and stir through the remaining coriander, 25g of the crispy fried onions and the cooked quinoa. Season to taste, then form into eight even patties. Transfer to a plate, cover and chill for at least 20min to firm up.

Step 3

Roughly chop the remaining red peppers and the cherry tomatoes. Put into a serving bowl with the sugar and season.

Step 4

Split and toast the buns in the toaster. Meanwhile, press the remaining crispy fried onions on to the patties. Serve in the buns with the lettuce and the red pepper mixture.