Spinach Stuffed Butternut Squash Patties
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This recipe makes a great autumn appetizer. It melts in your mouth leaving with a taste of Fall goodness.
14 patties
Prep Time: 20 min Cook Time: 30 min
Ingredients
1 medium butternut squash (4 cups), peeled and seeded
1 medium potato, peeled
½ medium onion, peeled
½ cup flour
1 egg
½ tsp baking powder
1 tsp. salt or to taste
4 cups spinach, chopped
½ tsp. black pepper
3 tbsp. olive oil
Prep Time: 20 min Cook Time: 30 min
Ingredients
1 medium butternut squash (4 cups), peeled and seeded
1 medium potato, peeled
½ medium onion, peeled
½ cup flour
1 egg
½ tsp baking powder
1 tsp. salt or to taste
4 cups spinach, chopped
½ tsp. black pepper
3 tbsp. olive oil
Directions:
Butternut/ potato mixture preparation:
Grate butternut squash, onions* and potato. Put in a large bowl and season with salt. Let it sit for 10 minutes to let the moisture out. Transfer them in a colander and squeeze with your hands to get excess water out. Add flour, egg, baking powder and mix well to blend all ingredients.
Spinach preparation:
In a frying pan warm 1 tbsp. olive oil over medium heat and sauté spinach for 2 minutes. Season with a little bit of salt and black pepper. Transfer to a bowl.
Patties formation:
Get 1 ½ tbsp. butternut squash/ potato mixture and form a ball with your hands. Flatten it slightly. Add 1 tsp. of spinach, squeeze the patty gently to form a ball. This will place the spinach in the center of your pancake. Flatten patty with the palm of your hands. Form 12-14 patties.
Patties preparation:
Warm 1 tbsp. olive oil in a large pan over medium heat. Place patties on a pan and cook about 4-5 minutes on each side. Set patties on a plate and repeat the process and fry the rest.
Tip*: Onion keeps potatoes from turning dark. I would recommend to grate onion first, when you are grating potatoes.
Check out other quick tips to keeps your potatoes from turning dark: http://easteuropeanfood.about.com/od/starches/qt/potatoesstaywhite.htm
Sincerely...Nellie
Grate butternut squash, onions* and potato. Put in a large bowl and season with salt. Let it sit for 10 minutes to let the moisture out. Transfer them in a colander and squeeze with your hands to get excess water out. Add flour, egg, baking powder and mix well to blend all ingredients.
Spinach preparation:
In a frying pan warm 1 tbsp. olive oil over medium heat and sauté spinach for 2 minutes. Season with a little bit of salt and black pepper. Transfer to a bowl.
Patties formation:
Get 1 ½ tbsp. butternut squash/ potato mixture and form a ball with your hands. Flatten it slightly. Add 1 tsp. of spinach, squeeze the patty gently to form a ball. This will place the spinach in the center of your pancake. Flatten patty with the palm of your hands. Form 12-14 patties.
Patties preparation:
Warm 1 tbsp. olive oil in a large pan over medium heat. Place patties on a pan and cook about 4-5 minutes on each side. Set patties on a plate and repeat the process and fry the rest.
Tip*: Onion keeps potatoes from turning dark. I would recommend to grate onion first, when you are grating potatoes.
Check out other quick tips to keeps your potatoes from turning dark: http://easteuropeanfood.about.com/od/starches/qt/potatoesstaywhite.htm
Sincerely...Nellie
