Spicy chickpea koftas with Indian slaw

Instructions

1 Mash the chickpeas in a large bowl with a potato masher or fork. Spray a frying pan with oil and put onto a medium heat. Add the onion and gently fry for 2 minutes then add the grated carrot, ginger and garlic, stir for 2-3 minutes. Pour in the cinnamon and garam masala and stir for a couple of minutes to release the fragrances. Add the mixture to the chickpeas with the fresh coriander and lemon zest, season and mix well.

2 Take a golf ball-sized amount of mixture and shape into a kofta. Repeat this with the rest of the mixture, making 10-12 koftas and place them in the fridge while you make the slaw.

3 Pour the sunflower seeds and mustard seeds into a dry frying pan and toast on a low heat until the mustard seeds start popping and the sunflower seeds are pale brown, remove from the heat and place to one side.

4 To make the dressing: in a small bowl combine the mango chutney, yoghurt and mayonnaise. Mix well until smooth and season to taste.

5 In a large bowl add the red cabbage, red onion and coriander. Roughly combine, then pour over the dressing and add half of the toasted seeds. Mix roughtly, coating all the cabbage in dressing. Transfer to a serving dish and sprinkle over the remaining seeds.

6 Take the koftas from the fridge and place a frying pan on a medium heat, spray with oil and fry the koftas in batches until golden brown.

7 Serve the koftas alongside the slaw and enjoy!