Easy to make home-made burger patties, from tinned cannellini and black beans, enlivened with Thai green curry paste and chili.
Peel and cut the potato into 2cm pieces. Boil in a pan of salted water for about 10 minutes. They're ready when cooked through and soft.
Dice the onion and fry in oil until just translucent and starting to colour.
Add all the ingredients except the breadcrumbs to a large bowl. Using a potato masher, mash together. Don't worry about mashing until completely smooth. Leave some texture.
Pour the panko breadcrumbs onto a plate. Form the burger mix into patties about 7.5cm/3" diameter, 2.5cm/1" thick, and dip both sides into the breadcrumbs.
To cook, heat the oil in a medium hot frying pan and fry. Turn once after a few minutes.
Cut the mango into small cubes of about 1cm per side. Remove and finely chop the leaves of 3-4 stalks of coriander (according to taste). Deseed and finely chop the chili.
Mix together gently with a squeeze of lime juice.