• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray. Drizzle with oil then season well with salt and pepper. Toss to coat and spread out in a single layer. 
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, thinly slice the tomato.
• Drain and rinse the kidney beans in a sieve.
• In a large bowl, mash the beans into a paste with a fork or potato masher.

• Add the paprika, breadcrumbs, tomato paste and ½ tsp salt (per 2P) and ½ tsp sugar (per 2P) to the bowl with the beans. 
• Using your hands, mix everything together.
• Roll into evenly-sized balls, then shape into 2cm thick burgers—1 per person.

• Place a pan over medium-high heat with a drizzle of oil. 
• When hot, fry the burgers for 5-6 mins on each side.
• Remove the pan from the heat and sprinkle the cheese on top of the burgers.
• Cover with a lid or some foil to allow the cheese to melt.

• Meanwhile, pop the brioche buns, cut side-up, onto a baking tray to warm in the oven, 2-3 mins.
• Once toasted, spread a spoonful of aioli on the cut sides of each bun. 
• Top the base bun with a few salad leaves, sliced tomato and bean burger patty. Close with the top bun.
• Toss the remaining leaves with a drizzle of oil and season with salt and pepper.

• Plate up your bean burger along with the crispy chips.
• Serve the salad alongside.