Potato &amp; Butternut Squash Tots

Potato & Butternut Squash Tots

250g / 9oz white potato, peeled

250g / 9oz butternut squash, peeled

40g / ½ cup cheddar cheese, grated

1.5 tbsp plain flour

½ clove garlic, crushed

1 tsp dried mixed herbs

25g / ¼ cup dried breadcrumbs

Chop the potato and butternut squash into bite sized pieces. Place them in a large saucepan, cover with boiling water and cook for approx 10 minutes until soft.
Drain the vegetables completely and return them to the saucepan. Mash with a hand masher and then add the cheese, flour, garlic and herbs and mix well. At this point you can season with salt and pepper if you wish.
Transfer the mash onto a plate and allow it to cool a little before shaping into small tots or nuggets, before rolling in the breadcrumbs.
Heat a little oil in a frying pan and fry the tots for 3-4 minutes on either side until golden and crispy.