This recipe makes one killer appetizer. It’s really simple; two ingredients, both grated, squeezed of excess water, and fried in a pan. The ratio is half potatoes, half whatever other vegetable. I made some with zucchini and some others with butternut squash. Feel free to experiment with anything you have in your own veg box and to size your cakes according to your own meal plan. This recipe will make around 8 large or 16 small cakes. Cook for 6 minutes on each side for larger cakes and 4 minutes on each side for smaller ones. For an extra punch throw together a lemon-dill yogurt sauce, which, just so you know, also tastes great with fish.
Butternut Squash Potato Cakes
- Total Time: 27-31 minutes
- Yield: 8 large or 16 small cakes 1x
Description
These crispy butternut squash potato cakes are a simple yet delicious appetizer, made with just two main ingredients and perfect for experimenting with different vegetables.
Ingredients
- 3 medium potatoes (500g)
- 1/2 butternut squash (500g)
- Salt, to taste
- Black pepper, to taste
- Oil, for frying
Instructions
- Grate the potatoes and butternut squash using a box grater.
- Place the grated vegetables in a large bowl and season with salt. Let them sit for about 5 minutes to allow the moisture to be drawn out.
- Transfer the mixture to a colander and squeeze out as much excess water as possible using your hands.
- Season the mixture with black pepper to taste.
- Heat a generous amount of oil in a frying pan over medium heat.
- Form the mixture into cakes, either 8 large or 16 small, depending on your preference.
- Place the cakes in the hot oil and cook for 6 minutes on each side for larger cakes, or 4 minutes on each side for smaller cakes, until golden brown and crispy.
- Remove from the pan and drain on paper towels. Serve immediately.
Notes
Experiment with different vegetables like zucchini in place of butternut squash. Serve with a lemon-dill yogurt sauce for extra flavor. Adjust the size of the cakes based on your meal plan. These cakes are best served immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 12-16 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 large cake or 2 small cakes
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 3
- Cholesterol: 0
