Yield: 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

Directions

Butternut/ potato mixture preparation:

  1. Grate butternut squash, onions* and potato.
  2. Put in a large bowl and season with salt.
  3. Let it sit for 10 minutes to let the moisture out.
  4. Transfer them in a colander and squeeze with your hands to get excess water out.
  5. Add flour, egg, baking powder and mix well to blend all ingredients.

Spinach preparation:

  1. In a frying pan warm 1 tbsp. olive oil over medium heat and sauté spinach for 2 minutes.
  2. Season with a little bit of salt and black pepper.
  3. Transfer to a bowl.

Patties formation:

  1. Get 1 ½ tbsp. butternut squash/ potato mixture and form a ball with your hands.
  2. Flatten it slightly.
  3. Add 1 tsp. of spinach, squeeze the patty gently to form a ball.
  4. This will place the spinach in the center of your pancake.
  5. Flatten patty with the palm of your hands.
  6. Form 12-14 patties.

Patties preparation:

  1. Warm 1 tbsp. olive oil in a large pan over medium heat.
  2. Place patties on a pan and cook about 4-5 minutes on each side.
  3. 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:

Recipe courtesy of From Garden to Soup Bowl

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