Butternut Squash and Pancetta Potato Cakes

Serves 4

10 Points® per serving

Ingredients

400g butternut squash
250g baking potatoes
100g plain flour
80g watercress
70g pancetta, diced and precooked
4 sprigs fresh thyme
2 shallots, finely chopped and precooked
2 garlic cloves, crushed and precooked
1 egg, lightly beaten
3 tbsp half-fat creme fraiche
1 tbsp parmesan, grated
Calorie-controlled cooking spray

Method

Step 1: Preheat the oven to 200°C (fan overn 200°C, Gas Mark 7).
Step 2: Cut the butternut squash lengthways and scoop out the seeds. Cut a cross into the top of the potatoes.
Step 3: Place the butternut squash and potatoes on a baking tray and mist with the cooking spray. Cook for approx. 1 hour, until soft.
Step 4: Transfer to a wire rack and leave to cool, then scoop out the flesh and mash together in a bowl. Set aside to cool completely.
Step 5: Preheat the Mini Snack Maker.
Step 6: Add the shallots, pancetta and garlic to the vegetable mixture. Sift in the flour and add the egg, thyme and parmesan. Mix well, then form into 8 flat cakes.
Step 7: Mist the snack maker with cooking spray and cook the cakes for 4-5 minutes on each side until golden brown. `

Serve with watercress and a spoonful of creme fraiche.