2 tablespoons coconut oil
1 small brown onion, finely chopped
2 tablespoons curry paste
100g baby spinach
2 x 300g cans chickpeas, drained, rinsed
1/4 Cup cooked gem squash
1 1/2 cups crushed Provitas
1/2 cup fresh coriander leaves, finely chopped
Rocket leaves, to serve
Lemon wedges, to
DIRECTIONS Place chickpeas in a food processor. Process until roughly chopped. Add spinach mixture, gem squash, provitas. Process until mixture is just combined. Season with salt and pepper. Refrigerate for 30 minutes. Shape 2 tablespoons of mixture into a 2cm-thick patty. Repeat with remaining mixture.
Heat remaining oil in a large frying pan over medium heat. Cook patties for 3 to 4 minutes each side or until browned lightly. Transfer to a plate. Cover to keep warm.
Serve chickpea patties with rocket and lemon wedges.