Leftover Squash Pancakes

Leftover squash pancakes

Leftover Squash Pancakes

15 mins

Not Too Tricky

makes 12

nutrition per serving

78.6

Calories


2.1g

Fat


1g

Saturates


2.1g

Sugars


0.2g

Salt


3.7g

Protein


12.2g

Carbs


0.7g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jodene Jordan

Ingredients

250g leftover roasted squash

1 fresh red chilli

2 sprigs of fresh rosemary

30g Parmesan cheese, plus extra to serve

1 large egg

280ml semi-skimmed milk

150g self-raising flour

1 whole nutmeg, for grating

olive oil

rocket

Method

  1. 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.
  2. 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.
  3. 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.
  4. Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.

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