Spicy Squash Pancakes

|We're arming you with a quick tasty and savoury twist to pancakes. Have them for brunch lunch or dinner. But most importantly its new way to use up any leftover squash!|red chilli rocket squash|250g leftover roasted squash1 red chilli2 fresh rosemary sprigs30g parmesan cheese grated and more to serve1 large egg280ml semi-skimmed milk150g self-raising flournutmeg for grating1 tablespoon olive oil1 bunch of rocket|Remove the skin from the roasted squash then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves discarding the stalks and finely grate the Parmesan.In a large bowl mash the squash with a fork then whisk in the egg milk and flour. Add the chilli rosemary Parmesan and a grating of nutmeg.Heat a little oil in a frying pan and once hot add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side until golden and crisp.Keep warm in a low oven until ready then serve with and extra grating of Parmesan and some rocket.|10.00 minutes|6|https://www.jamieoliver.com/recipes/vegetable-recipes/leftover-squash-pancakes/