Prepare the veggie patties:
Finely chop the chickpeas and sweetcorn (but not too fine if using a food processor, to avoid making a puree). Then chop the red onions, coriander and parsley. Crush the tofu. Combine all the ingredients, form into 4 patties and pan fry each side for 5-10 minutes, depending on the thickness.
Prepare the Darphin potatoes:
Scrub and peel the potatoes, then shred them using a grater. Chop the herbs and combine everything with the margarine. Season the mixture and divide it into 8 portions. Use a blini pan or moulds to make nice round shapes, the same diameter as the veggie patties. Cook 5-10 minutes on each side, depending on the type of potato used.
To assemble the burger, place a veggie patty between two Darphin potato ‘buns’. Add a few leaves of rocket between each layer if you wish. For even more flavour, you could also top the patty with a layer of guacamole or sesame vinaigrette. Serve with crudités or a small seasonal salad on the side.
Note: A white wine goes very well with this gourmet burger. For a classic combination, opt for a dry and very fragrant wine like a Condrieu Blanc, whose magical intensity pairs perfectly with coriander and spices. You could also try a more daring and assertive wine like a Menetou-Salon, an invigorating yet delicate sauvignon that marvellously enhances the spiced notes of this dish.