2. Crush garlic. Chop reserved fronds (use to taste), combine with yoghurt and 1 tbsp water. Season to taste with salt and pepper. Set aside.
3. Heat a frypan over medium heat with 1 tbsp oil. Add patties to cook for 2 minutes on each side, or until warmed through.
4. Place patties on plates, top with vegetables. Trim and roughly cut watercress to garnish. Drizzle over garlic yoghurt to serve.
Green apples 2
Red onion 1
Brussels sprouts 150g
Ginger relish 1 jar (180g)
Natural yoghurt 1/2 tub (100g)
Pumpkin & chickpea patties 2 x 2-pack
Watercress 1 bowl
From your pantry:
oil (for cooking), salt, pepper, garlic (1/2 clove)