Butternut squash & pancetta cakes
1 whole, small
2 portion(s), medium, baking potatoes
Calorie controlled cooking spray
70 g, diced
2 medium, finely chopped
Egg, whole, raw
1 medium, raw, lightly beaten
Plain White Flour
4 sprig(s), leaves picked
1 tablespoons, grated, grated
Half Fat Crème Frâiche
3 tablespoons, level
- Preheat the oven to 220°C, fan 200°C gas mark 7. Halve the squash lengthways and scoop out the seeds. Cut a cross into the potatoes. Put both veg on a baking tray, mist with cooking spray and cook for 1 hour, until soft. Cool slightly, then scoop out the flesh from the butternut squash (you’ll need 400g) and the potato (you’ll need 250g). Mash both together in a bowl, then set aside to cool.
- Meanwhile, heat a small nonstick frying pan over a medium heat and mist with cooking spray. Add three-quarters of the chopped shallots, the pancetta and the garlic, and cook for 5 minutes until the shallots have softened.
- Add the pancetta and onion to the mashed veg, along with the beaten egg, flour, thyme and Parmesan. Mix well, then form into 8 flat cakes. Mist a nonstick pan with cooking spray and cook the cakes for 4-5 minutes on each side until they’re golden brown. Serve with the watercress, remaining chopped shallots and a spoonful of créme fraîche.