Ingredients: (makes about 12 fritters)
150g butternut squash, peeled and chopped
150g potato, peeled and chopped
1/2 red pepper, roasted2 handfuls raw mangetout
Handful fresh parsley
1 egg
2 tbsp flour

Method:
Boil the squash and potatoes until soft.

Meanwhile, blitz the red pepper (I pre-roasted mine earlier in the day), mangetout and parsley until smooth.

Drain your squash and potatoes and then mash with the pepper and mangetout mix.

Leave to cool and then add the egg and flour and mix until combined.

Heat a frying pan with a few spritzes of olive oil spray and place spoonfuls of the mixture into the pan.

Cook for about 5 minutes a side on medium heat.

I served Mabel’s warm with avocado and greek yoghurt.