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This is a new spin on a traditional Jewish food. They’re very sweet and fun to make, making it a great recipe for kids who want to help out in the kitchen. They also make great finger food for parties. Be sure to remove any jewelry before getting started though – you’ll be putting your hands into a very sticky mess, and it can get everywhere! Serve hot with apricot preserves, applesauce, maple syrup, or parmesan cheese. If you have a food processor, that will probably work as well, though I prefer the extra-fine result that comes from using a cheese grater. They can also be frozen and reheated.
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
Directions
Step 1
Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
Step 2
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.
Step 3
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.
Step 4
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 101 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 2% |
| Cholesterol23mg | 8% |
| Sodium21mg | 1% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber4g | 13% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C9mg | 46% |
| Calcium36mg | 3% |
| Iron1mg | 4% |
| Potassium229mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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