Slimming World's chickpea and chilli cakes with minted yogurt dip

First make the dip by mixing all the dip ingredients together in a bowl. Season well, cover and chill until needed.

Place the chickpeas, cumin, breadcrumbs, egg, coriander, red chilli and spring onions in a food processor and blend until fairly smooth. Transfer to a mixing bowl and season well.

Spray a large non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Working in batches, drop large tablespoons of the batter onto the pan (spacing them apart) and lightly press down to form a cake or patty shape.

Cook for 2-3 minutes on each side or until lightly browned and cooked through. Repeat with the remaining chickpea mixture.

Serve the chickpea cakes with the yogurt dip and salad leaves.