Mix the pickled cabbage with the Vindaloo paste, tomato paste and cubed tomatoes, stir in a pan with a little oil. In a separate pan, fry the onions and the halved cherry tomatoes and cook for 2 minutes.
For the patty: Mix 250 g beef mince, 3g salt, 3g Vadouvan herb mixture and finely-chopped parsley.
Form small balls and fry in the pan.

Serve: Arrange the pickled cabbage and cherry tomatoes on the plate. Place the patty on the pickled cabbage. Surround with sour cream. Garnish with the finely-sliced chives, croutons and gravy.