Curried Chickpea Patties

While the fries are baking, drain and rinse the chickpeas. Grate the carrot (unpeeled). Finely chop the cucumber. Halve the cherry tomatoes. Roughly chop the coriander. Finely chop the red onion (see ingredients list). Finely chop the garlic (or use a garlic press). TIP: Feel free not to use the red onion if you don't like raw onion! Zest the lemon (see ingredients list) to get a pinch, then slice in half.

In a medium bowl, combine the cucumber, cherry tomatoes, red onion (if using), 1/2 the coriander, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and, just before serving, toss to coat. In a small bowl, combine the Greek yoghurt, lemon zest and a squeeze of lemon juice.

In a medium bowl, place the drained chickpeas, onion chutney and egg. Mash with a potato masher until the chickpeas are broken up. Add the grated carrot, garlic, plain flour, fine breadcrumbs, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people), Mumbai spice blend (see ingredients list), the salt, a pinch of chilli flakes and the remaining coriander. Combine until the mixture is sticking together. Using damp hands, form 1/4 cup of the mixture into a ball, then flatten into a 1cm-thick patty. Repeat with the remaining mixture. You should get 3-4 patties per person. TIP: Add a little more flour if the mixture is too wet.

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the chickpea patties in batches and cook until golden, 2-3 minutes each side. Add more oil if needed to prevent sticking. Transfer to a paper towel lined plate.