Preheat the oven to 240°C/220°C fan-forced. Slice the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and sprinkle with mixed sesame seeds. Toss to coat and bake until tender, 25-30 minutes.

While the fries are baking, finely grate the ginger and garlic (or use a garlic press). Roughly chop the tomato. Thinly slice the spring onion. Pick and slice the mint leaves. Zest the lime (see ingredient list), then cut into wedges. Drain the chickpeas.

In a medium bowl, combine the chickpeas, egg, garlic and ginger. Mash with a potato masher until the chickpeas are thoroughly broken up. Add the spring onion, fine breadcrumbs (see ingredients list), Southeast Asian spice blend, salt and 1/2 the mint and mix 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 3-4 patties per person.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the patties to the pan and cook until golden, 3-4 minutes each side, adding more oil if needed. Transfer the patties to a plate lined with paper towel.

While the patties are cooking, in a small bowl, combine the sweet chilli sauce, soy sauce, lime zest and a squeeze of lime juice. In a second medium bowl, combine the mixed salad leaves, tomato, a squeeze of lime juice, the remaining mint and a drizzle of olive oil.

Divide the sesame fries, tomato salad and chickpea patties between plates. Drizzle the Thai-style sweet chilli sauce over the patties. Sprinkle over the crispy shallots. Serve with the mayonnaise and remaining lime wedges. TIP: For the low-calorie option, serve with 1/2 the mayonnaise.