Chickpea patties with carrot & raisin salad

• can chickpea↗400g g

  drained

• garlic clove↗1

  chopped

• large egg↗1
• ground almond↗1 tbsp tbsp
• harissa↗2 tsp tsp
• ground cumin↗1 tsp tsp
• chopped parsley3 tbsp tbsp
• rapeseed oil↗2 tsp tsp

  for frying

• raisins↗1 tbsp tbsp
• carrot↗1

  shaved into ribbons with a peeler

• courgette↗1

  shaved into ribbons with a peeler

• radishes↗5

  thinly sliced

• 2 handfuls from a bag of watercress

  rocket & spinach

• each hemp or rapeseed oil1 tsp tsp

  and white wine vinegar, or lemon wedges (optional)

Step-by-step instructions

1. 1

   Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non‑stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.

2. 2

   For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.