1 Butternut Squash (approx. 1.5kg)
100g frozen peas (defrosted)
50g chorizo, finely chopped
100g grated cheddar
1 egg, beaten
2tbsp roughly chopped fresh coriander
½ tsp paprika
Salt and Pepper
Peel the butternut squash, chop it into small cubes and place on a baking tray. Drizzle with olive oil, season with salt and pepper and bake for around 20-30mins at about 180C, until lightly golden and soft. Take out of the oven and set aside to cool for a few minutes. In a large mixing bowl add the beaten egg, chorizo, cheddar, coriander and paprika and mix well.
Mash the cooled squash with a potato masher and add to the mixing bowl with the defrosted peas making sure the mixture is well combined. Add salt and pepper to taste but be careful not to add too much salt as the cheddar and chorizo are naturally quite salty. Slowly mix in the breadcrumbs, until you achieve a fairly tough mixture. You may not need to add all of the breadcrumbs but you need to add enough to make sure the patties hold their shape when they fry. If the mixture is too wet and loose the patties will fall apart and will be sloppy and difficult to handle.
Heat a couple of tablespoons of olive oil in a non-stick frying pan on a medium heat. Use your hands to mould the mixture into small patties and fry for 2 or 3 minutes on each side. These patties are great served as a main course with a fried egg or two with some tomato salsa, sour cream and jalapenos or as a starter with some salad leaves. They’re also great as a warm canapé served with some ice cold beers or red wine.