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
Scale
- 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