Takes 20 minutes.

Serves 4


1/2 an onion, chopped
100g cooked butternut squash or parsnip
100g chopped savoy cabbage or sprouts
1-2 teaspoon 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.