Spiced Bubble and Squeak Cakes with Raita

Takes 20 minutes. Serves 4

1/2 an onion, chopped

butter

100g cooked butternut squash or parsnip

100g chopped savoy cabbage or sprouts

1-2 tsp curry powder

150ml natural yogurt

1/4 cucumber seeds scooped out and sliced

2 handfuls of watercress

• cook the onion in a little butter until soft. Cool then roughly mash with the veg and curry powder and season really well. Form into 4 cakes then fry in another knob of butter until crisp and golden.
• Mix the yogurt with the cucumber and season. Serve with the cakes and a handful of watercress.