Butternut Squash and Chickpea cakes

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Butternut Squash and Chickpea Cakes

Serves 4


1 butternut squash, peeled and diced into 1 cm cubes (you need approx. 400g diced flesh)
1 bunch spring onions, chopped
2 tsp chilli paste
1 tsp ground cumin
2 tbsp tahini paste
2 tsp freshly grated ginger
small bunch coriander, washed
1 x 400g can chickpeas, drained
rapeseed oil, for frying

To serve,
Natural yogurt and salad leaves


1. Pan fry the butternut squash in a little oil with the spring onions, chilli paste and ground cumin for 5 minutes to soften. Cool slightly.
2. Place the remaining ingredients into a food processor and use the pulse setting to chop and combine the ingredients. Take care not to over-process to a mush! Stir in the butternut squash mixture.
3. Shape the mixture into four cakes.
4. Shallow fry in a little oil for 2-3 minutes on each side.
5. To finish, serve with natural yogurt and salad leaves or to make the recipe a dinner party piece I love to serve these with Yotam Ottolenghi’s recipe for Tahini Parsley Dressing.
Link here.