Butternut Squash Potato Cakes

flour

🥗Healthier: almond flour

💰Cheaper: cornmeal

Almond flour is gluten-free and lower in carbs, while cornmeal is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a healthier binding option, while aquafaba is a budget-friendly egg substitute.

Preheat your oven to 250 degrees. Set aside a rimmed baking sheet with a rack lightly coated in cooking spray.

Get out all of your ingredients.

Grate or shred your potatoes.

Grate or shred your squash.

Put mixture into a large bowl and sprinkle with salt. Toss and sprinkle with more salt. Allow to sit for about 5 minutes to get the moisture out.

Place mixture into a strainer and squeeze butternut squash and potatoes with paper towel or a clean dish towel. Squeeze with your hands to get as much water out as possible.

In a large skillet, over medium to medium high heat, place a few tablespoons of oil. Wait until the oil shimmers or when a drop of water flicked in it dances.

Form mixture into 'burgers' or 'cakes'. We usually make them between 3 and 4 inches across and 3/4 of an inch thick.

Gently place them in the hot oil and fry until browned, about 4-6 minutes per side and a beautiful golden brown color.

Season with salt and pepper.

Place the cakes on your baking sheet and into the oven to keep warm while you fry the rest. I usually turn my oven on to 250 degrees and prepare a rimmed baking sheet and a wire rack. You can even make them in advance and freeze them if needed. When you're ready to serve just defrost and make them crispy in your oven at 400 degrees for 15 to 20 minutes or heated through.

Serve with sour cream or a flavored sour cream based dip, greek yogurt, apple sauce, ketchup or whatever your heart desires. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens