Squash BLOB cakes

Ingredients for Squash BLOB cakes

Instructions for Squash BLOB cakes

To prepare the Squash BLOB cakes recipe, please follow these instructions:

Grate squashen rough. Wrap the strips into a tea towel. Let them stand about 20 mins., then the excess moisture is absorbed. Spring onions poured up in a large bowl. Friable in feta. Parsley, mint, dried mint and stir in the paprika. Add flour and well with salt and pepper. Stir in the eggs a little at a time. Add squash and stir it well. The dough will be a little lumpy, but that is the point. Heat the oil up in the pan. Sets the BLOB pasties on the forehead with a dessert spoon and press them flat. They should cook about 2 minutes on each side, until golden. Put the finished BLOB cakes on a platter. They taste best at room temperature. Serve with a sprinkle of mint and lime both.