In a pan, heat some oil and fry off the garam masala and chilli for two to three minutes. Add 3/4 of the ginger and 3/4 of the garlic to the pan. Add a pinch of salt, the aubergine and the onions and continue to fry. Place the thin slices of carrot, chickpeas and garden peas in the pan, along with the coconut milk. Add the remaining ginger and garlic and chopped spinach.
Once the vegetables have softened, add the polenta and coriander. Mix together well so it binds together, you may need to add more polenta to absorb any moisture. Set the mix aside, leaving it to cool and set.
When it has cooled, take a handful of the mixture and press together to form a ball, then flatten down to create a burger shape.
In a pre-heated pan with oil in, place the burger and fry each side for 3-5 minutes, or until golden brown.
To serve, take a flat bread and on one half place lettuce, coriander and onion salad. On the other half place chilli pickle, mixed pickle and mango chutney. Place the burger on top of the salad and spoon on some mint riata over the burger. Fold the flat bread over so that the sauce is on top of the burger and tuck in the sides to form a wrap.
Recipe courtesy of Alec Owen for Andy Bates Street Feasts.