This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.


Recipe Summary

30 mins
10 mins
10 mins
50 mins
14 patties


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.

  • Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.

  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.

  • Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.

Cook's Note:

Onion keeps potatoes from turning dark. I would recommend grating onion before grating potatoes.

Nutrition Facts

97 calories; protein 2.3g; carbohydrates 15.8g; fat 3.4g; cholesterol 13.3mg; sodium 199.6mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
I changed out the flour to Panko breadcrumbs, and fried them in boiling bacon grease until dark and crispy on the outside. One medium onion, two potatoes, half a butternut squash. Everyone really loved them. Read More