Start by washing the quinoa throughly until the water runs clear, you can do this in a mug or in the small saucepan you will cook it in. Cover the quinoa with water, then bring to the boil, reduce the heat, cover with a lid and simmer for 10 minutes (keep an eye on the water level).

In a non stick frying pan, cook the onion until just turning brown (add a bit of oil if you need to). Add the carrot, stir through and allow to soften.

Rinse your spinach (it will seem a lot but it will shrink), shake the water from the leaves, then add to the pan. Allow to wilt down then mix with the onion and carrot. When the spinach is completely wilted, remove the pan from the heat. (Check your quinoa).

Using a blender, food processor or stick blender, blend the vegetable mix with the chickpeas and beetroot. You want to try and get this quite smooth - although if your processor only does chunky, that will still work just with a different texture.

Transfer the blended mix to a bowl and add the quinoa (the quinoa should have soaked up all the water and be fully cooked and fluffy).

Sprinkle in the mint, coriander, garlic and salt and mix through evenly. Do a taste test and adjust seasoning if necessary.

Stir in the cornflour and optional ingredients if using. The mix should be firm enough to hold together. Either, set the mixture aside (in the fridge) to cook later, or form into patties.

You can free-form the burgers by hand, or press some of the mix into a pastry ring and press down with the back of a spoon. The mixture makes 6-8 large thick patties or about 12 smaller, thinner burgers.

To cook, these are designed to be baked in the oven at Gas 5, (375f / 190c) for 25-30 minutes. The cooking time will depend on the thickness of the burger and how firm or soft you prefer them. Alternatively you can shallow fry the burgers for a few minutes each side before transferring to the oven to cook through.

Enjoy!