Curried Chickpea Patties & Fries with Cherry Tomato-Cucumber Salad & Lemon Yoghurt

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

TIP: If you don't like raw red onion, no need to prep it.

In a medium bowl, combine the drained chickpeas, caramelised 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), the salt, a pinch of chilli flakes and 1/2 the 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, cook the chickpea patties, in batches, until golden, 2-3 minutes each side. Add more oil if needed to prevent sticking. Transfer to a paper towel-lined plate.

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