Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.

Makes about 4

200g butternut Squash – sliced

1 medium onion – finely chopped

1 clove garlic – crushed

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried coriander

100g wilted spinach

Salt & Pepper to taste

1. Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
2. In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.                                       
3. Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.                                               
4. Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.                             
5. Serve. Yummy!
6. I added some potato wedges to my crisperplate at the same time for a one pan meal.