Squash and Chickpea Patties - River Cottage

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