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Squash and Chickpea Patties

These lightly spiced patties are lovely with a dollop of dhal or hummus; you could serve them with wholegrain basmati rice or a green salad too. Leave off the seeds if you are serving to very young children. The squash is steamed first so it becomes tender but not soft or soggy.

Method

Peel and deseed the squash then cut into 2–3cm pieces. Put these into a steamer basket and place over a pan of simmering water. Cover the pan and steam for around 30 minutes, until the squash is tender but not mushy, topping up the simmering water if necessary. (Alternatively, use a proprietary steamer.)

Tip the tender squash into a large bowl and mash, using a potato masher – keep it quite rough and textured, rather than completely smooth. Leave to cool completely.

Tip the drained chickpeas into a bowl and use a fork to mash them roughly – again, keep them quite coarse and chunky. Add to the squash with the sliced spring onions.

Using a pestle and mortar, bash the coriander and cumin seeds with the chilli flakes, if using, and a pinch each of salt and pepper to a coarse powder. Add this spice mix to the squash, trickle over the tamari and mix everything together. Taste and add more salt or pepper if needed.

Put the mixed seeds on a plate. Divide the squash mixture into 6 equal portions. Form one into a ball, then flatten it into a patty, about 1.5cm deep. Place on the plate of seeds and pat a scant layer of seeds over the top and base of the patty. Shape and coat the rest of the patties in the same way.

Heat a large, non-stick frying pan over a medium heat and add a thin film of oil. Add the patties and cook for about 10 minutes, turning them carefully a couple of times, until golden brown on both sides. Serve straight away.

Peel and deseed the squash then cut into 2–3cm pieces. Put these into a steamer basket and place over a pan of simmering water. Cover the pan and steam for around 30 minutes, until the squash is tender but not mushy, topping up the simmering water if necessary. (Alternatively, use a proprietary steamer.)

Tip the tender squash into a large bowl and mash, using a potato masher – keep it quite rough and textured, rather than completely smooth. Leave to cool completely.

Tip the drained chickpeas into a bowl and use a fork to mash them roughly – again, keep them quite coarse and chunky. Add to the squash with the sliced spring onions.

Using a pestle and mortar, bash the coriander and cumin seeds with the chilli flakes, if using, and a pinch each of salt and pepper to a coarse powder. Add this spice mix to the squash, trickle over the tamari and mix everything together. Taste and add more salt or pepper if needed.

Put the mixed seeds on a plate. Divide the squash mixture into 6 equal portions. Form one into a ball, then flatten it into a patty, about 1.5cm deep. Place on the plate of seeds and pat a scant layer of seeds over the top and base of the patty. Shape and coat the rest of the patties in the same way.

Heat a large, non-stick frying pan over a medium heat and add a thin film of oil. Add the patties and cook for about 10 minutes, turning them carefully a couple of times, until golden brown on both sides. Serve straight away.

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Ingredients

500g squash, such as 1⁄2 medium butternut or a chunk of Crown Prince

400g tin chickpeas, drained and rinsed

A bunch of spring onions, trimmed and sliced

1 tsp coriander seeds 1 tsp cumin seeds

A pinch of dried chilli flakes (optional)

1 tsp tamari

50g mixed seeds, such as sunflower, pumpkin and sesame

Olive or rapeseed oil, for frying Sea salt and black pepper

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