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This first recipe makes one killer appetizer while the second goes well with any breakfast. They are both really simple; two ingredients apiece, both grated, squeezed of excess water, and fried in a pan. The ratio is half potatoes, half whatever other vegetable. I made some with zucchini and some others with butternut squash. Feel free to experiment with anything you have in your own veg box and to size your cakes according to your own meal plan. Both of these recipes will make around 8 large or 16 small cakes. Cook for 6 minutes on each side for larger cakes and 4 minutes on each side for smaller ones. For an extra punch throw together a lemon-dill yogurt sauce, which, just so you know, also tastes great with fish. Serves 4-6

• 3 medium potatoes (500g)
• 1/2 butternut squash (500g)
• salt
• black pepper
• Lemon-Dill Yogurt Sauce
• 1 cup plain yogurt
• 1 tablespoon dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped

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