- 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)
Prep: 10 mins | Cook: 40 mins
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.