Step 1

To make the pumpkin & chickpea patty, cook the pumpkin in a medium saucepan of boiling water for 3 minutes or until almost tender. Drain. Transfer to a bowl and use a potato masher to coarsely mash. Add the chickpeas, breadcrumbs, walnut, chives, egg white and lemon rind. Season with salt and pepper. Use your hands to mix until combined. Shape into a 2.5cm-thick, 9cm-diameter patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Step 2

Heat the oil in a small non-stick frying pan over medium heat. Cook the patty for 4 minutes each side or until heated through.

Step 3

Meanwhile, preheat grill on high. Place the roll, cut-side up, on a baking tray. Cook under grill for 2 minutes or until toasted.

Step 4

Place the bread roll base on a serving plate. Spread with half the sweet chilli sauce, if desired. Top with the pumpkin & chickpea patty, spinach and onion. Top with remaining bread roll and serve, with the remaining sweet chilli sauce if desired.