Heat ½tbsp of the olive oil in a frying pan and add the cumin seeds and onion. Sauté for 1 minute, add the garlic (crushed) and sauté for another 2-3 minutes. Add the squash and Savoy cabbage add stir-fry for 1-2 minutes until softened. Sprinkle in the sesame seeds and remove from the heat.
Pulse the drained chickpeas in a food processor until broken down. Add the vegetables, season, and pulse until it all comes together. Shape the mixture into 4 patties. Chill for 20-40 minutes to stiffen slightly before cooking.
Boil a pan of water and add the vinegar. Whisk the water to create a whirlpool. Break the eggs into cups, lower into the pan for 20 seconds then empty the eggs into the water to poach for 5-6 minutes.
Meanwhile, heat the remaining olive oil in a pan and cook the patties for 3-4 minutes on either side, until slightly golden.
Serve with a poached egg and rocket salad.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.