Squash & manchego patties

Ingredients

1 butternut squash, peeled & grated Another seasonal squash would be fine

1 small onion, diced/grated I think I would omit this next time

fresh herbs, to your taste

60g manchego cheese, grated I think I would add more next time

1/2 cup (US measure) plain flour

1 tsp baking powder

1 tsp pepper flakes

salt & pepper

2 eggs, beaten

Directions

1. Mix everything apart from the eggs in a large bowl.
2. Add the eggs & mix again.
3. Shape into flat patties with your hands.
4. To cook you can either bake on a greased tray at gas 6 for 20-30 mins, turning the patties over half way through cooking, or you can shallow fry on each side until golden brown.
5. Place on kitchen towel to absorb excess oil.

Normally latkes are shallow fried, but I went with this oven method because it seemed healthier. However I found that the inside of the patties wasn't very cooked, nor was I keen on the slightly raw onion. The day after I made these I reheated some by frying them and liked them a lot more. So perhaps just try frying these instead of oven baking.

We also particularly liked these with horseradish sauce.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)