Method (Serves 4)
- Spiralize the butternut squash and courgette with the Thin noodle blade.
- Cook the butternut squash in a pan of boiling salted water for 30 seconds, drain and place in cold water. When cooled drain and dry on kitchen paper, removing any excess liquid.
- Mix together the butternut squash, courgette, mace, paprika, onion, olive oil, chilli and breadcrumbs in a bowl.
- Divide the mixture into burger-sized portions and refrigerate for at least 20 minutes. Cook in a pan or under a grill until golden brown on both sides.
Tom’s Tip: Serve with curly fries for a properly Spiralized treat. Also butternut squash and courgette can be replaced with other ‘spiraliable’ vegetables that you may prefer or have already in your kitchen.