Name: Spiced bubble and squeak cakes with raita
Total time: 20 min
Yield: Serves 2
Ingredients: ½ bunch spring onions, chopped; butter; 100g cooked butternut squash or parsnip; 200g cooked potatoes; 100g cooked Savoy cabbage greens or sprouts, chopped; 1-2 tsp curry powder, depending on how hot you like it; 150ml pot natural yogurt; ¼ cucumber, seeds scooped out and sliced; 2 handfuls watercress, to serve

½ bunch spring onions
chopped
butter
100g cooked butternut squash or parsnip
200g cooked potatoes
100g cooked Savoy cabbage greens or sprouts
chopped
1-2 tsp curry powder
depending on how hot you like it
150ml pot natural yogurt
¼ cucumber
seeds scooped out and sliced
2 handfuls watercress
to serve

Method

step 1
Cook ¾ of the spring onions in a little butter until soft. Cool then roughly mash with the veg and curry powder and season really well.
Form into 4 cakes then fry in another knob of butter until crisp and golden. Mix the yoghurt with the cucumber and remaining spring onions and season. Serve with the cakes and a handful of watercress.