Thai-Spiced Chickpea Patties & Mayo

• Meanwhile, finely chop garlic. • Halve cherry tomatoes. Roughly chop coriander. Pick and slice mint leaves. • Zest lemon to get a good pinch, then slice into wedges. • Drain and rinse chickpeas.

• In a medium bowl, add chickpeas, the egg, mild curry paste and garlic. Thoroughly mash with a potato masher until chickpeas are broken up. • Add the flour, the milk, Thai stir-fry spice, coriander and 1/2 the mint. Combine until mixture is sticking together. • Using damp hands, form heaped spoonfuls of mixture into balls, then flatten into 1cm-thick patties (3-4 per person). Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook patties until golden, 3-4 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Don't flip before the time is up to ensure your patties can set.

TIP: Add extra oil if needed to ensure the patties don't stick to the bottom of the pan.

• In a second medium bowl, combine mixed salad leaves, cherry tomatoes, Japanese dressing, a squeeze of lemon juice, remaining mint and a drizzle of olive oil. Set aside. • In a small bowl, combine sweet chilli sauce, mayonnaise and lemon zest.