
Butternut squash & pancetta cakes
8 - 10
PersonalPoints™ per serving
Total Time
1 hr 20 min
Prep
10 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
Mashed squash and potatoes make a great base for these cakes, which are flavoured with pancetta, shallots and thyme.
Ingredients
Butternut Squash
1 whole, small
Potato(es), Raw
2 portion(s), medium, baking potatoes
Calorie controlled cooking spray
4 spray(s)
Pancetta
70 g, diced
Shallots
2 medium, finely chopped
Garlic
2 clove(s)
Egg, whole, raw
1 medium, raw, lightly beaten
Plain White Flour
100 g
Thyme, Fresh
4 sprig(s), leaves picked
Parmesan Cheese
1 tablespoons, grated, grated
Watercress
80 g
Half Fat Crème Frâiche
3 tablespoons, level