1 large or 2 medium dry potatoes
1/2 lb butternut squash
1 Tbsp chopped fresh coriander or to taste
2 oz. grated Chedder cheese,
1/4 cup grated Parmesan cheese
1/4 tsp paprika
1/8 tsp nutmeg
salt & pepper
flour for coating
olive oil

Peel and cut squash and potatoes inot medium sized pieces. Steam until soft, removing from pot and allowing surfaces of the vegetables to dry.  Mash potato and squash with cilantro and seasonings. Shape into small cakes and coat with flour. Heat skillet with a little olive oil and saute on both sides until golden brown. Serve with chutney, pepper relish or salsa.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE