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Method

1. Prick the potatoes all over with a fork, place them on a microwave-safe plate and microwave on high power for 15–18 minutes, or until cooked through. Allow to cool until just warm and then peel off the skins and roughly mash.

2. Heat the oil in a large, non-stick frying pan. Add the cauliflower and sauté over a medium-high heat for 5–6 minutes stirring all the time, until the cauliflower softens and browns quite well.

3. Add the nigella seeds, chilli, ginger, coriander seeds, turmeric, salt, tomato, mashed potatoes and garam masala and stir well. It should resemble a dry mashed potato-like texture. If it seems too wet, keep cooking until it dries out a little. Add the fresh coriander and give everything a final mix. Allow to cool for 10 minutes.

4. Use an ice cream scoop or large spoon to scoop the potato mixture onto the bottom half of each burger bun (about 180g/6oz per burger). Spread the inner part of the top of each bun with two teaspoons of tamarind chutney. Place the tops of the buns on top of the potato mixture and press to flatten slightly, until the mixture reaches the edges of the bun.

5. Melt half of the butter in a large non-stick frying pan on a medium-low heat. Add half of the chilli powder and stir briefly. Place three burgers in the pan sesame side down so that the tops get coated with the spicy butter first.

6. Use two flat-edged spatulas to help hold the burger as you toast both sides and the edges of the burgers. Remove from the pan and set aside while you repeat the toasting step with the remaining butter, chilli powder and three burgers.