Indian-Spiced Chickpea Patties

While the fries are baking, drain and rinse the chickpeas. Grate the carrot. Halve the cherry tomatoes. Roughly chop the coriander. Slice the lime into wedges.

In a medium bowl, add the chickpeas, caramelised onion chutney and egg. Mash with a potato masher or fork until the chickpeas are broken up. Add the carrot, coriander, plain flour, fine breadcrumbs, vegetable stock pot, Mumbai spice blend (see ingredients) and the salt. Mix well to combine. Using damp hands, form 1/4 cup of the mixture into a ball, then flatten into a 1cm-thick patty. Transfer to a plate. You should get 3-4 patties per person.

TIP: Add a little more flour if the mixture is too wet.

In a large frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the patties, in batches, until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if needed to ensure the patties don’t stick to the pan!

In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the mixed salad leaves and cherry tomatoes. Toss to coat.