Middle Eastern Chickpea Patties

While the sweet potato fries are baking, drain and rinse the chickpeas. Grate the zucchini and squeeze out any excess moisture. Finely chop the cucumber. Thinly slice the spring onion. Roughly chop the tomato. Finely chop the garlic (or use a garlic press).

In a medium bowl, place the drained chickpeas, egg and caramelised onion chutney. Mash with a potato masher until the chickpeas are broken up. Add the grated zucchini, garlic, plain flour, fine breadcrumbs, ras el hanout, the salt and spring onion. Combine until the mixture is sticking together.

In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add a large spoonful of the chickpea mixture to the pan, then flatten into a 1cm-thick patty with a spatula. Repeat with the remaining mixture (you should get 3 patties per person) and cook until golden, 3-4 minutes each side, adding more oil if needed. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for best results!

While the patties are cooking, in a medium bowl, place the tomato, 1/2 the cucumber and crumble in the fetta. Drizzle with a little olive oil and season with salt and pepper. Stir to combine. In a second medium bowl, combine the Greek yoghurt with the remaining cucumber, a drizzle of olive oil and a pinch of salt and pepper.