Potato cakes with butternut squash and spinach are pan-fried for a delicious autumnal starter.
10 people made this
1 butternut squash - peeled, halved, seeded and grated
1 potato, peeled and grated
1/2 onion, peeled and grated
1 teaspoon salt, or to taste
60g plain flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
3 tablespoons olive oil, divided
120g chopped fresh spinach
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Method Prep:30min › Cook:10min › Extra time:10min › Ready in:50min
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.
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 pan 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 the ball and add 1 teaspoon cooked spinach; shape back into a ball around the spinach. Then flatten the ball with the palms of your hands to make potato cakes. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed potato cakes.
Heat 1 tablespoon olive oil in a large pan over medium heat; cook until lightly browned, 4 to 5 minutes per side. Transfer cooked potato cakes to a plate and repeat with remaining oil and potato cakes.
Onion helps prevent the potatoes from turning too dark. I would recommend grating the onion before grating the potatoes.