1. Dice the squash, finely chop the leeks, mash the potato if not already, peel and crush the garlic and chop the fresh coriander. In a large bowl mash the chickpeas a little with a potato masher or fork, then add all the other ingredients except the oil. Mash everything together until evenly mixed, but still with some texture.
2. Form the mixture into patties/burgers, approx. 6cm x 1cm deep.
3. To cook you can either pan fry in a little vegetable oil over a medium heat for approx. 5 minutes on each side, or you can bake in the oven at 200°C/180°C fan/gas mark 6 for approx. 20 minutes, turning over halfway through. Whichever method you use, ensure the patty is piping hot all the way through, then allow to cool before serving.
4. For a light bite, serve with a mint yogurt dip or you can also serve the chickpea patties for your toddler’s main meal with salad or green vegetables.

Original recipe by Organix.