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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Coarsely grate half the beetroot. Cut the remaining beetroot into 2cm wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

Halve, peel and thinly slice the onion.

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, place the beetroot wedges onto another baking tray. Drizzle with oil and season with salt and pepper.

Roast on the middle shelf until tender, 20-23 mins. Turn halfway through cooking.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and grated beetroot, season with salt and pepper, then stir-fry until softened, 5-6 mins.

While the veg fries, trim the baby gem, halve lengthways, then thinly slice. In a small bowl, mix together the yoghurt and dried mint. Set aside for now.

When the beetroot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again. 

Next, add the korma curry paste, flour, salt and egg (see pantry for all three amounts) to a large bowl. Season with salt and pepper, then mix well. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour. 

Return the frying pan to medium-high heat with enough oil to coat the bottom of the pan. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer the fritters to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed. 

While the last batch of fritters is frying, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

When everything's ready, spread half the mint yoghurt over the bun bases.

Stack the fritters on the bun bases, drizzle over the tamarind chutney and top with a handful of baby gem.

Spread the mango chutney onto the bun lids, then sandwich together.

Add the roasted beetroot wedges and remaining baby gem to the remaining mint yoghurt. Toss together and serve alongside the chips.