Chickpea Kofte Pitta With Sweet Potato Fries And Raita

Preheat the oven to 200°C/ 180°C (fan)/ gas 7

Drain and rinse the chickpeas

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Slice the lemon[s] into 4 [8] wedges

Top, tail, peel and grate the carrot[s]

Add the drained chickpeas to a food processor along with the curry powder, chopped ginger, coriander (including the stems), a generous pinch of salt and 1 tsp [2 tsp] olive oil

Blitz until almost smooth then add the grated carrot and pulse for 3 secs further until all of the carrot is incorporated

Divide the mixture into 4 [8] and shape into patties – these are your chickpea kofte patties

Line a baking tray with baking paper, drizzle with 1 tsp [2 tsp] olive oil and add the chickpea kofte patties

Sprinkle over half of the nigella seeds (save the rest for later!) and press them gently into the patties

Put the tray in the oven for 20-25 min or until golden

Meanwhile, cut the sweet potatoes (skins on) into fries

Add the sweet potato fries to a large baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 20 min or until the fries are tender and starting to crisp

While the fries are cooking, finely dice half the cucumber then grate the remaining cucumber

Squeeze the water out of the grated cucumber then add to a bowl along with the natural yoghurt and mint sauce

Give everything a good mix up – this is your raita

Wash the baby leaf salad, then pat it dry with kitchen paper

Add the diced cucumber to a bowl along with the baby leaf salad, juice of 1 [2] lemon wedge and the remaining nigella seeds – this is your cucumber salad

Once the kofte patties are almost done, add the wholemeal pittas to the tray with the sweet potato fries and cook for 1-2 min or until warmed through

Carefully slice in half before serving