Indian Chickpea Veggie Patties

While the fries are baking, drain and rinse the chickpeas. Grate the carrot (unpeeled). Finely chop the cucumber. Slice the cherry tomatoes in half. Roughly chop the coriander. Finely chop the red onion (see ingredients list). Zest the lime (see ingredients list) to get a pinch, then slice in half.

TIP: Omit the red onion if you don't like it raw.

In a medium bowl, place the drained chickpeas, egg and mango chutney. Mash with a potato masher or fork until the chickpeas have broken up. Add the grated carrot, plain flour, fine breadcrumbs, Mumbai spice blend, the salt and 1/2 the coriander. 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 patties per person.

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

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, add the chickpea patties and cook until golden, 2-3 minutes each side.

TIP: If your pan is getting crowded, cook the patties in batches. Add more oil if needed to prevent sticking.

While the patties are cooking, combine the cucumber, cherry tomatoes, onion (if using), remaining coriander, a squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season with salt and pepper and just before serving, toss to coat. In a small bowl, combine the mayonnaise, lime zest and a squeeze of lime juice.