Indian 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). Zest the lime to get a pinch, then slice into wedges.

TIP: Feel free to leave out the red onion if you're not a fan!

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, plain flour, fine breadcrumbs, vegetable stock pot, Mumbai spice blend (see ingredients) and the salt. Combine until the mixture sticks 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, cook the chickpea patties, in batches, until golden, 2-3 minutes each side.

TIP: Add more oil if needed to prevent the patties sticking to the pan.

In a medium bowl, combine the cucumber, cherry tomatoes, red onion (if using), coriander, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. In a small bowl, combine the mayonnaise, lime zest and a squeeze of lime juice.