2. Tear apart lettuce leaves and rinse. Slice cucumber and wedge tomatoes. Toss together.
Whisk 1 tbsp vinegar, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Set aside.
3. Combine desiccated coconut, flour mix and corn kernels in a bowl. Slice chives and add to mix. Stir in coconut milk until combined. Use oiled hands to shape into 10 even size patties.
4. Heat a large frypan over medium-high heat with 1 tbsp oil. Cook patties for 4-5 minutes each side until golden.
5. Divide wedges, salad and bombay patties among plates. Serve with mango chutney for dipping.
Stretch out the sauce with a coconut yoghurt if desired!
Use a 1/4 cup measure to help shape the patties.
Gem lettuces, 3 pack
Lebanese cucumber, 1
Desiccated coconut, 1 packet (80g)
Little bites flour mix, 1 packet
Corn cob, 1
Chives, 1/2 bunch *
Coconut milk, 165ml
Mango chutney, 2 tubs (2 x 50g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar