• Boil the kettle. • Cut potato into large chunks. • Half fill a medium saucepan with the boiling water. • Cook potato in boiling water over high heat until easily pierced with a fork, 12-15 minutes. • Drain well and return to the pan. Season with salt and pepper, then mash until smooth. TIP: Draining the potatoes well ensures the patties will hold together nicely!

• Meanwhile, slice cucumber into rounds. Thinly slice radish. • Finely chop garlic. • Drain chickpeas (see ingredients) and reserve the liquid.

• To a large bowl, add chickpeas. Mash with a potato masher until the chickpeas have slightly broken up. • Add Mumbai spice blend, vegetable stock powder, fine breadcrumbs, garlic, mashed potato, the plain flour and some reserved chickpea liquid (2 tbs for 2 people / 1/4 cup for 4 people). Mix well to combine. • Using damp hands, evenly form heaped spoonfuls of mixture into balls, then flatten each ball into a 2cm-thick patty (4 per person). • Repeat with remaining chickpea mixture. TIP: Add a little more flour if the mixture isn't sticking together.

• In a large frying pan, heat a drizzle of olive oil over medium heat. • When oil is hot, cook patties in batches, until golden, 4-5 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 between batches if necessary.

• Meanwhile, combine salad leaves, cucumber, radish and a drizzle of white wine vinegar and olive oil in a large bowl. • Season and toss to coat.

• Divide Indian potato and chickpea patties and cucumber salad between plates. • Garnish with crushed roasted cashews. • Serve with mango chutney and garlic dip. Enjoy!