Chickpea & Vegetable Wild Mushroom Couscous Cakes - Ainsley Harriott

Ingredients

• 30ml (2 tbsp) olive oil, plus little extra for frying
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 2 courgettes, grated
• 100g (4oz) frozen peas, thawed out
• 1 x 400g (14oz) tin chickpeas, drained and rinsed
• 60ml (4 tbsp) crunchy peanut butter
• 1 egg
• 1 x Ainsley Harriott Wild Mushroom Couscous
• 45ml (3 tbsp) chopped fresh mixed herbs (such as flat-leaf parsley, basil and mint)
• sea salt and freshly ground black pepper
• tomato salsa or salsa verde, to serve (shop-bought)