Chickpea patties with carrot & raisin salad

These harissa-spiked vegetarian patties are served with a crunchy salad of watercress, courgette and radishes in a light dressing

400g can chickpeas, drained
1 garlic clove, chopped
1 large egg
1 tbsp ground almond
2 tsp harissa
1 tsp ground cumin
3 tbsp chopped parsley
2 tsp rapeseed oil, for frying
1 tbsp raisins
1 carrot, shaved into ribbons with a peeler
1 courgette, shaved into ribbons with a peeler
5 radishes, thinly sliced
2 handfuls from a bag of watercress, rocket & spinach
1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)

Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.
For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.