Step 1

Put the couscous, stock, cumin and paprika in a heatproof bowl. Season, cover and set aside for 10 minutes. Fluff up the grains with a fork, then set aside to cool.

Step 2

For the slaw, put the shredded cabbage in a large bowl, sprinkle over the salt and mix together well. Set aside for 10 minutes to soften and lightly pickle.

Step 3

Meanwhile, make the avocado cream: put the chickpeas, 2 ripe avocados, oil, garlic and lemon juice in a food processor and whizz until smooth (add a little chickpea water if you need to). Season with salt and paprika, then transfer to a dish (clean out the food processor bowl).

Step 4

Stir the onion, cranberries and eggs into the couscous. Transfer half the mixture to the food processor and whizz (add a couple of splashes of chickpea water to help it whizz and to keep the patties moist). Mix it back into the rest of the couscous mixture. With wet hands, shape the mix into 12 evenly sized balls, then flatten to make patties. Set aside (see Make Ahead).

Step 5

Drain the cabbage, discarding any liquid, then transfer to a clean bowl and toss with the lemon juice, 4 tbsp olive oil and sugar, if using. Season.

Step 6

Heat half the sunflower oil in a large pan, then fry the patties over a medium heat in 2 batches until golden brown (2-3 minutes on each side).

Step 7

To serve, spread the avocado cream over a platter or individual plates. Top with avocado slices, then the patties and cabbage slaw. Scatter with toasted sesame seeds and dill, then drizzle with olive oil.