BISH BASH BOSH!: Amazing flavours. Any meal. All Plants. The brand-new plant-based cookbook from the bestselling #1 vegan authors. Henry Firth

       L.A. GUACBURGER

       SERVES 2

      2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!

      4 slices dairy-free cheese

      2 good-quality burger buns

      2 tbsp egg-free mayonnaise

      4 baby gem lettuce leaves

      1 large tomato

       FOR THE GUACAMOLE

      1 lime

      1 small garlic clove

      ¼ tsp salt

      1 large ripe avocado

      1 small fresh red chilli

      2 spring onions

      4 cherry tomatoes

      10g fresh coriander

FOR THE HASH BROWNS

      1 large potato

      2 tbsp plain flour

      ¾ tsp salt

      ¼ tsp black pepper

      olive oil, for shallow frying

       Preheat oven to 180°C | Fine grater or Microplane | Clean tea towel | Frying pan | Line a plate with kitchen paper | Line a baking tray | Roasting tin

      First make the guacamole | Halve the lime and squeeze the juice into a bowl | Peel and grate the garlic into the bowl | Add the salt | Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove | Scoop the flesh into the bowl | Use the back of a fork to mash everything together

      Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop | Trim and finely chop the spring onions and cherry tomatoes and add them to the bowl | Pick the leaves from the coriander, roughly chop and add them to the bowl | Stir all the ingredients together with a fork so they’re well mixed | Taste and add a little more seasoning if necessary | Cover and refrigerate

      Peel the potato for the Hash Browns and grate it into a sieve | Wash under cold water until the water runs clear | Tip into the clean tea towel and twist the towel over the sink to squeeze out all the excess moisture | Put the grated potato into a mixing bowl | Sprinkle over the flour, salt and pepper and mix everything together | Roll the grated potato into 2 balls and squash them into 1cm-thick patties

      Put the frying pan over a medium heat | Pour in the olive oil until it’s 1cm deep | Warm until a wooden spoon dipped into the oil sizzles around the edges | Carefully place the hash browns in the oil and cook for 3–4 minutes on each side, until golden brown and crispy | Transfer to the plate lined with kitchen paper to drain

      Put the burger patties on the lined baking tray | Put the tray in the oven and cook following the instructions on the packet | 5 minutes before they’re ready, lay a slice of dairy-free cheese and a hash brown on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out | Bake for the remaining 5 minutes

      To assemble the burgers, slice the buns in half and spread the bottoms with the egg-free mayo | Cover with 2 lettuce leaves for each bun | Cut the tomato into thick slices and lay them over the lettuce | Take the burgers, cheese and hash browns out of the oven and place one patty on each burger | Dollop the guacamole over the tops | Close the lids of the burgers and serve