- 2 good-sized potatoes or 8 new potatoes
- 3-4 handfuls of squash or pumpkin, peeled, deseeded and diced
- Sea salt
- A few glugs of olive oil
- Freshly ground pepper
- 2 tsp ginger, freshly grated
- 1 tsp fresh chilli, finely chopped (or a pinch of chilli powder)
- 2 garlic cloves, finely chopped
- 1 lime, juice and zest (optional)
- A handful of seasonal greens, finely chopped
- A few glugs of soy sauce
- A handful of fresh coriander or parsley leaves (to serve)
1. Dice the potatoes into rough 3cm chunks (you can peel them before dicing, if you prefer).
2. Rinse and pop them in a large pan with the peeled and diced squash. You should have an approximate 50/50 mix of squash and potato.
3. Cover with boiling water, add a pinch of salt and a drizzle of olive oil. Cook for 10-15 mins, or till the veg is cooked.
4. Drain. Season with a little salt and pepper and fold in the ginger, chilli, garlic, a little lime zest and juice. Add the greens, folding them through. Add a few splashes of soy sauce. Taste and adjust the seasoning if needed.
5. Warm a large frying pan (roughly 26-28 cm) and drizzle in enough oil to generously gloss the bottom and sides. Tip in the spiced veg mix and press it into the pan to form a giant potato cake. You want it smooth on top and coming right to the sides of the pan.
6. Cook on a medium heat till you see the sides crisping up. Once it’s golden on bottom (use a spatula to lift up a corner and check), carefully flip it. The easiest way is to flip it into another similar-sized pan (gloss it with oil first).
7. Continue to cook till golden on both sides.
8. Once it’s done, slide the potato and squash cake onto a large cutting board. Finish with an extra splash or 2 of soy sauce, a squeeze of lime and fresh herbs scattered over the top. Cut into wedges and serve.