Vegan Kofte

Toast the coriander and cumin seeds and then tip into a pestle and mortar and bash till they are like powder.

Peel and finely chop the ginger and garlic, then add to the frying pan with a splash of oil. Fry for 2 to 3 minutes, then place into a food processor with the toasted spices.

Coarsley grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of salt. Squeeze the mixture together with the hands to get rid of the excess of water and add to the processor. Add half the coriander stalks to the processor with the chickpeas, breadcrumbs and a pinch of salt and pepper. Pulse until combined but not smooth.

In a clean surface divide and shape the mixture into eight little fat fingers. Place into a tray and put on the fridge to cool for 20 minutes. Minwhile make the minty yoghurt dip. Halve the cucumber lengthways, scoop out and discard the watery seeds, the roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeez of lemon juice. Mix well.

Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly.