Buddy's super veggie burgers

Method - Put the coriander stalks into the bowl of a food processor (see tip below on how to use the leaves). Drain the chickpeas and add to the bowl, along with the peas, smoked paprika and flour. Finely grate in the lemon zest, (see tip below on how to use the juice) then blitz until combined, but still a little chunky, scraping down the sides of the processor between pulses if needed.

Method - Tip the mixture onto a flour-dusted board and divide into 4. Using flour-dusted hands roll each piece into a ball and flatten into a patty about 2.5cm thick.

Method - Drizzle 1 tablespoon of olive oil into a large non-stick frying pan placed on a medium-high heat. Add the patties and cook for 3 to 4 minutes on each side, pressing them down with a fish slice, until golden on both sides.

Method - Grate the cheese evenly onto the patties, cover, and cook for 3 to 4 minutes until the cheese is melted.

Method - Meanwhile, to make the slaw, coarsely grate the cabbages and carrot into a large bowl, then peel and coarsely grate in the onion.

Method - Dollop in the yoghurt and mustard, mix well, then season to perfection with sea salt and black pepper.

Method - Trim the lettuce and click off the leaves, thinly slice the tomatoes into rounds and cut the buns in half. (You could toast these in the pan with the burgers, if you like.)

Method - Add the patties to the bun bottom and let everyone stack up their burgers with lettuce, tomato and their favourite condiments. Serve with a spoonful of rainbow slaw on the side.