Roast butternut squash. Cut in half lengthways and pop onto an oven tray into an oven at 180C for approximately 30 minutes until the skin is browning. Cool. Remove seeds and set aside.
In the meantime cook the rice according to packet instructions. Add raisins and return to heat until soft, then set aside.
Roast seeds on an oven tray or dry fry in a hot pan until lightly golden. Add spice and cook for 1 minute. Season.
Add frozen peas, sweetcorn, spinach and coriander if using to pan. Either switch off and allow remaining heat to defrost veg or keep on lowest heat setting and watch carefully.
In the meantime roughly cube then mash the butternut squash.
Stir into rice, add veg and seeds, and oats. Add butternut squash and stir to combine.
Crack the egg and whisk lightly in a separate bowl.
Form patties with mixture. Dip in egg and place into a frying pan just lightly covered in oil to prevent sticking. Cook on one side at a low temperature for 10-15 minutes until golden brown and then flip over for 10 minutes.
Alternatively, pop into a warm oven at 190C for 30 minutes. Serve warm in a bun with salad and spicy mayonnaise or cold as a delicious starter.
