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

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
10 mins
total:
50 mins
Servings:
14
Yield:
14 patties
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Ingredients

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

Directions

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.

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2020
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
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