Coriander & Chilli Patties

Combine the chickpeas, onion, half of the coriander, half of the mint, the chilli and half of the salt-reduced soy sauce in a medium bowl. Using a potato masher, mash the chickpeas (leave the mixture a little bit chunky). Add the plain flour and combine well. Shape the mixture into patties (3 per person). Set aside. Tip: If your patties aren’t holding together, add some extra flour.

Cook the rice stick noodles according to the packet directions. Drain. Transfer to a large bowl. Add the remaining coriander and mint, cucumber and snow peas.

Meanwhile, in a small bowl combine the remaining soy sauce, water, lemon juice, and brown sugar. Add the dressing to the noodles and toss to coat well.

Heat some olive oil in a medium frying pan over a medium-high heat. Add the chickpea patties and cook for 3 minutes on each side or until golden and heated through.