Start by lightly pickling the cabbage. Put the shredded cabbage in a bowl, add the red wine vinegar, sugar and a good pinch of salt and scrunch with your hands to coat, then set aside in the fridge.

Put all the ingredients for the koftas in a large bowl. Mix well with your hands, then shape into 14-15 round patties.

Mix the Danone Skyr Plain Yoghurt with the mango chutney and a pinch of salt, then set aside.

Pour 2 tbsp of the vegetable oil into a large frying pan on a medium heat. Once hot, lower the patties into the oil and cook on each side for 2-3 mins, or until just cooked through to keep them juicy.

When you’re ready to serve, warm the flatbreads, then spoon on some mango yogurt, the patties and pickles.