Leftover squash pancakes

Name: Leftover squash pancakes
Total time: 15 min
Yield: 12
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

Vegetarianv

Makes 12

Cooks In15 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Pancake day Thanksgiving Christmas Leftovers

Nutrition per serving

Calories 79 4%
Fat 2.1g 3%
Saturates 1g 5%
Sugars 2.1g 2%
Salt 0.2g 3%
Protein 3.7g 7%
Carbs 12.2g 5%
Fibre 0.7g -

Of an adult's reference intake

Jamie Magazine

By Jodene Jordan

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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

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Jamie Magazine

By Jodene Jordan

Tap For Ingredients

Method

Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.