Potato, Butternut squash and Spinach cakes

Having cleaned my, ahem, well seasoned oven this morning I needed an experiment and am rather chuffed with the result.

  
To make 4 decent sized ones I used:

2 medium sized potatoes, (use sweet potato by all means) peeled and cubed. Half a small butternut squash, likewise peeled and cubed. Simmer these together until softened but still al dente. 

Sauté a small finely diced white and red onion in a little butter. Throw in a couple of handfuls of chopped raw spinach and wilt. 

Allow to cool slightly then add an egg yolk and a generous amount of grated Parmesan cheese. Season to taste, yes I added ground chilli flakes (spice addict..) 

I used my crumpet rings to cook them in. So if you have something similar pack the mixture into molds and fry for about 2 minutes either side then pop into a hot oven for 15 minutes.

Gorgeous lunch topped with a beautiful soft fried egg!