Butternut Squash Potato Cakes

March 30, 2012

This first recipe makes one killer appetizer while the second goes well with any breakfast. They are both really simple; two ingredients apiece, both grated, squeezed of excess water, and fried in a pan. The ratio is half potatoes, half whatever other vegetable. I made some with zucchini and some others with butternut squash. Feel free to experiment with anything you have in your own veg box and to size your cakes according to your own meal plan. Both of these recipes will make around 8 large or 16 small cakes. Cook for 6 minutes on each side for larger cakes and 4 minutes on each side for smaller ones. For an extra punch throw together a lemon-dill yogurt sauce, which, just so you know, also tastes great with fish.

Serves 4-6

Butternut Squash Potato Cakes

• 3 medium potatoes (500g)
• 1/2 butternut squash (500g)
• salt + black pepper

Grate the potatoes and butternut squash. Put in a large bowl and season with salt. Let sit for about 5 minutes to let the moisture out. Put them in a colander and squeeze them with your hand to get the water out. Do this until there’s almost no more water dripping.

Heat up 2-3 tablespoons oil in a large pan. Form a patties about 1.5″ in diameter and slide them in the hot oil. Put 7-8 at a time. On medium-high heat, cook the cakes about 4-5 minutes on each side. Season with salt and pepper.

Set the cakes on a plate or in a warm oven while you fry the rest.
Fry the rest.
Eat.

Lemon-Dill Yogurt Sauce

• 1 cup plain yogurt
• 1 tablespoon dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped

Mix all ingredients together.

Zucchini Cheddar Potato Cakes

• 3 medium potatoes (500g)
• 2 medium zucchini (500g)
• 100g cheddar (optional)
• salt + black pepper

Grate the potatoes and zucchinis. Put in a large bowl and season with salt. Set aside for about 5 minutes to let the moisture seep out. Put them in a colander and squeeze them with your hand to get even more water out. Do this until there’s almost no more water dripping.

Heat up 2-3 tablespoons oil in a large pan. Form patties about 3″ in diameter and slide them in the hot oil. Put 4-5 at a time. On medium-high heat, cook the cakes about 6 minutes on each side. Season with salt and pepper. As your flip them, add some grated cheddar on top.

Set the cakes on a plate or in a warm oven while you fry the rest.
Fry the rest.
Eat.

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{ 9 comments… read them below or add one }

Megan {Country Cleaver} March 31, 2012 at 12:13 pm

Wow, I never would have thought to make potato pancakes with anything other than potatoes and matzo meal. These looks absolutely delicious! I found these through foodgawker, needless to say I’ll be wandering through your site a bit more – it all looks delicious!!

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Karista March 31, 2012 at 12:39 pm

These look fantastic! What a tasty twist. I’m hungry now :)

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Barbara April 1, 2012 at 5:09 pm

I have made potato pancakes and zucchini pancakes, but never thought to combine different vegetables. Sounds yummy!

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Katie April 1, 2012 at 10:43 pm

These sound incredible, and I love the two different possibilities you mentioned. Putting a bit of cheddar on top is a great idea. It reminds me of a cheeseburger!

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Marie @ HLN April 7, 2012 at 12:59 am

Those Zucchini Cheddar Potato Cakes look yummy! I have never tried making them but that changes now. Thanks for sharing :)

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linda wright July 7, 2012 at 10:05 am

I tried the potato/butternut squash cakes the other night…..we had family over for diner, nothing like testing out a new recipe eh! they were fabulous, and the dill yogurt
sauce was awesome! Mine didn’t look as neat as yours, but i’m sure with some practice they will get better!

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Bryan July 7, 2012 at 1:11 pm

Thanks for trying the recipe! I’m sure it tasted great and once you’ve made them a couple of times you’ll get the hang of it. :)

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Annie October 22, 2012 at 7:01 pm

These look amazing! I made something similar with zucchini and quinoa here:

http://sctosf.com/zucchini-cakes/

I’d imagine that you could sub in lots of different veggies for different combinations of flavors/textures. Great post!

Reply

Jessica January 9, 2013 at 9:33 pm

These look so delicious. Every year for Chanukah we have a latke party – this will definitely be on my menu next year – but not sure I can wait that long! I’ll have to give them a practice run.

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