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Leftover squash pancakes
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Total Time:
15 minutes
15 minutes
Ingredients:
- 250 g leftover roasted squash
- 1 fresh red chilli
- 2 sprigs of fresh rosemary
- 30 g Parmesan cheese plus extra to serve
- 1 large egg
- 280 ml semi-skimmed milk
- 150 g self-raising flour
- 1 whole nutmeg for grating
- olive oil
- rocket
Instructions:
- Peel the skin off the roasted squash and remove the seeds from the chili. Finely chop the chili along with the rosemary leaves after discarding the stalks. Grate the Parmesan cheese. In a large bowl, mash the squash with a fork, then mix in the egg, milk, and flour. Add the chopped chili, rosemary, Parmesan, and a sprinkle of nutmeg. Heat oil in a frying pan, spoon half a ladle of batter per pancake into the pan. Cook each side for 1 to 2 minutes until golden and crispy. Keep warm in a low oven until ready to serve, then garnish with extra Parmesan and rocket.
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