Poppy O’Toole served up a tasty spiced vegan potato burger butty with coriander matchstick fries on Saturday Kitchen.

The ingredients for the butty are: 1 Maris Piper potato, peeled and cut into 1cm thick rounds, 1 tbsp salt, plus extra to season, 1 red onion, sliced, 2 garlic cloves, grated, thumb-sized piece ginger, peeled and grated, 1 tsp chilli flakes, 1 tsp ground turmeric, 1 tsp mild curry powder, 1 tbsp plain flour, 3 tbsp gram flour, 5 coriander sprigs, chopped (stems and all) and 100ml vegetable oil, for frying.

For the fries: 500g potatoes, vegetable oil, for frying and bunch fresh coriander, chopped.

To serve: 4–6 bread buns, split open, 4–6 tbsp coconut yoghurt, 4–6 tbsp mango chutney and few handfuls mixed salad or a few extra coriander leaves.

See recipes by Poppy in her book titled: Poppy Cooks: The Food You Need available from Amazon now.