Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 101
- Carbohydrate: 22g
- Fat: 1g
- Fiber: 4g
- Protein: 3g
- Sugar: 2g
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