Begin by preparing and pre-cooking all of the vegetables for the cakes. Slice the aubergine and courgette in half and roast in the oven Gas Mark 6 (200 degrees) for 20 minutes. Dice the potato, sweet potato and butternut squash. Steam the the sweet potato and butternut squash in the microwave for 5 minutes or until soft (this can also be done on the hob).
Boil water and add your potatoes. After 10 minutes add the broccoli. Mash the potato and the broccoli together once cooked.
Once all of the vegetables are cooked, chop the aubergine and courgette into smaller chunks, place into a large bowl and season well. Add the spinach, chilli flakes, paprika and chives and gently stir to mix all of the vegetables and spices together.
Using your hands (be careful if the veg is still hot) form small patties to dip into the beaten egg. Next coat these in gluten free flour and fry in a little oil. These will need a few minutes on each side, until all of the flour has gone crispy.
This recipe serves 4 people, and makes approximately 12 vegetable cakes.