Mexican Chickpea Patties

While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. While the corn is cooking, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the coriander. Finely slice the spring onions. Drain and rinse the chickpeas. Slice the lime (see ingredients list) into wedges.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

In a medium bowl, combine the drained chickpeas and egg. Mash with a potato masher until the chickpeas are broken up. Add the garlic, grated carrot, coriander (reserve a pinch for garnish!), spring onion, Tex-Mex spice blend, plain flour, the salt, fine breadcrumbs and combine until the mixture is sticking together. Using damp hands, form a large spoonful 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.

Return the pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the chickpea patties and cook until golden, 2-3 minutes each side. Add more olive oil to the pan if needed.

While the patties are cooking, roughly chop the cucumber and tomato. Add a small drizzle of olive oil and a pinch of salt and pepper to the bowl of sweetcorn. Add the mixed leaves, cucumber and tomato to the bowl and toss to coat, then add a good squeeze of lime juice. Toss to combine.