* 1 small Squash - about the size of a very large Grapefruit
* Olive oil
* 2 fresh Salmon fillets
* 6 defrosted king prawns, chopped small.
* A little Milk
* 2 teaspoons Butter
* 1 medium onion, peeled and finely chopped
* A handful of fresh Parsley, chopped
* 2 teaspoons of chili flakes
* 2 teaspoons Lemon juice
* 2 to 3 ladles of masa harina - I'm afraid I never got around to weighing the masa!
* 1 Egg beaten with a little Milk
* Sea salt and Freshly ground black pepper
* 120 g Breadcrumbs

===Method===
* Sauté the onion in a little olive oil until soft, about 5 minutes. Reserve.
* Place the Salmon fillets in a flat dish and add a little Milk just so the Salmon stays moist.
* Halve the Pumpkin and remove the Seeds, leave the skin on as it's easier to remove the flesh after cooking than it is to peel first.
* Cut a few slashes in the Squash, drizzle with Olive oil and season well
* Roast in the top of the Oven for 30 minutes or until the flesh is soft
* After the Squash has been Roasting for 15 minutes, Bake the Salmon, covered, in the bottom of the Oven for the last 15 minutes.
* Scoop the Pumpkin flesh into a bowl, add the Butter, onions, Lemon juice seasoning and chili flakes. Mash well.
* Remove the skin from the Salmon, drain and Flake into the bowl with the Squash, add the masa harina and mix well.
* Shape into oval patties, coat with beaten Egg and roll in the Breadcrumbs. Refrigerate for 30 minutes to allow the masa harina to absorb the moisture.
* Shallow Fry for a few minutes a side turning often.

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