This is a novel interpretation on a Jewish culinary staple. This dish is excellent for kids who want to assist in the kitchen because they are delicious and entertaining to create. They are also excellent party finger foods. Before beginning, make sure to take off any jewelry because you’ll be placing your hands in a really sticky mess that can get everywhere. Serve warm with parmesan cheese, applesauce, maple syrup, or apricot preserves. The extra-fine finish that comes from using a cheese grater is what I prefer, but if you have a food processor, that will probably work as well. Additionally, they can be frozen and reheated.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 24 patties |
Ingredients
- 3 yellow potatoes, peeled and grated
- 1 large carrot, peeled and grated
- 1 parsnip, peeled and grated
- 1 ½ cups grated butternut squash
- 1 egg
- ½ cup whole wheat flour
- 1 tablespoon ground cinnamon
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
- Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon.
- After 5 minutes or so, slowly pour out the juice from the first bowl – the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
- Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 21 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
These were delicious. I grated them in the food processor so it was quick work. I actually made these twice.. once I wasnt paying attention and threw all the ingredients in together and baked.. the second time, I made per recipe – squeezing the shredded veggies out. I really couldnt tell the difference so I would say no need to squeeze them out unless you have really juicy veggies. Mine were fine. I added salt and pepper and they were perfect. I also cooked a few in the waffle iron.. they cooked well too. Only thing to add it some oil to the batter to get them crispy
I so wanted to like this recipe especially after all of the hard work grating the veggies, but it was a bomb. Total bummer. My husband described it as cardboard like in flavor. I think it has potential with mega modifications, but it is really missing something. Salt for starters.