These cakes are fresh and light, and make a just as nice packed lunch with a salad as they do hot dinner! Squash is in peak season Autumn and Winter, but they store very well hence are often available year round.
Makes 8-9 cakes (Serves 3-4), with a side
250g butternut squash, peeled and cubed
250g potatoes, peeled
1 tin haricot beans, drained
1 red onion
1 garlic clove
1 tbsp finely chopped fresh ginger
1 tsp cornflour
Oil for frying
Handful of fresh coriander
1 tbsp oil
Juice of 2 limes
2 tsp miso paste
1 tbsp soy sauce
2 tsp honey
Cook the squash and potatoes until soft, either in the microwave on full power or by steaming for about 20-30 minutes. Once cooked, add to a large bowl and mash.
Very finely chop the onion, garlic, ginger, coriander stalks and 1/2 of the beans. Add all of these into the mash along with the rest of the beans, the cornflour and a good seasoning of salt. Mix together well.
To cook the cakes, heat a little oil in a large non-stick frying pan. Using a couple of spoons, spoon the mix directly into the pan in large blobs, and shape into flat rounds. Fry on each side until golden.
To make the dressing, whisk all of the ingredients together.
Serve with stir fried veg, and the fresh coriander leaves.