Set oven to 220ºC. Wedge fennel, pear and onion. Halve Brussels sprouts. Toss on a lined oven tray with 2 tsp cumin and 1 tbsp oil. Roast for 20-25 minutes, or until cooked through.
2. Make the cumin yoghurt
Combine the yoghurt with 1/2 tsp cumin, 1/2 crushed garlic clove, 1/2 tbsp vinegar and 2 tbsp water. Season to taste with salt and pepper.
3. Cook the patties
Heat a frypan over medium heat with 1 tbsp oil. Add patties to cook for 3-4 minutes on each side, or until warmed through.
4. Finish and plate
Place patties on plates, top with vegetables. Trim and roughly cut watercress to garnish. Drizzle over cumin dressing to serve.
The frypan gives the patties a nice golden finish. If you are short for time you can cook the patties in the oven for 10 minutes instead.
Red onion, 1
Brussels sprouts, 150g
Coconut yoghurt, 1 tub (120g)
Carrot & kale patties, 2 x 2-pack
Watercress, 1 sleeve
From your pantry
Oil (for cooking), salt, pepper, garlic (1/2 clove), apple cider vinegar, ground cumin