INGREDIENTS

• 1 small onion
• 1 knob of root ginger
• 6 cherry tomatoes
• 1 long sweet red pepper
• 2 scallions
• 2 tablespoons rapeseed oil
• ½ teaspoon dried chilli flakes
• ½ teaspoon mild curry paste or powder
• ½ teaspoon ground turmeric
• 80g frozen peas
• 200g leftover cooked, peeled potatoes
• 400g tin chickpeas
• 2 tablespoons plain flour
• ½ lemon
• 2 round wholemeal pitta breads (50g each)
• 80g baby spinach leaves
• 1 tablespoon vinaigrette salad dressing

METHOD

1. Peel and finely chop half an onion and ginger. Quarter the cherry tomatoes. Cut the red pepper in half and remove the seeds and core, then thinly slice. Trim and thinly slice the scallions.
2. Heat a frying pan over a medium heat. Add oil and fry the onion for a few minutes, until softened. Add the ginger and cook for 1 minute, stirring.
3. Stir in the chilli flakes, curry paste, or powder, turmeric and peas and cook for another minute or so.
4. Add mashed potatoes into a large bowl. Drain the chickpeas and rinse in a sieve in the sink, then dry with kitchen paper.
5. Blitz in a mini food processor or roughly chop on a chopping board and add to the potatoes with the onion and pea mixture.
6. Add half the flour with a squeeze of lemon juice to the potato mixture, season lightly and stir to combine.
7. Divide into 8, lightly dust in the rest of the flour and then shape into patties.
8. Reheat frying pan over a medium heat. Add the rest of oil and cook the patties for 6-8 minutes, until crisp and lightly golden, turning once.
9. Toast the pitta breads and cut into pieces, then arrange on plates with the spinach, cherry tomatoes, red pepper and scallions, then drizzle over the dressing.
10. Arrange the spicy potato and chickpea patties alongside to serve.

Note: Calories listed are an estimate and may differ depending on brand. Always check the packaging for specific calorie count.

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