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Butternut squash, Feta & Parsley Patties |
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| Serves 2 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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Chill: 30 mins |
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My rating |
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Ingredients |
cooked butternut squash 300g, roughly mashed
feta ½ pack, roughly crumbled
parsley a handful, chopped
pine nuts 1 tbsp, toasted (and slightly blitzed, optional)
flour for dusting, any type will do
olive oil
To serve
lemon wedges
natural yoghurt (the Greek stuff is the creamiest)
green salad
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Mix the squash, feta, parsley
and pine nuts and season well. Shape into 2 patties and
dust with flour.
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Chill for 20-30 minutes. Heat
a little oil in a non-stick pan and fry the patties for 10
minutes, turning carefully once, until golden. Serve with
lemon wedges and natural yogurt on the side, and a green
salad, if you like.
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Note: The best way to use up
your leftover squash or use sweet potato instead. Mixed with feta, pine nuts and
parsley they can be made into easy and quick-to-cook
patties or mini burgers. Good for a midweek meal for two
or as a hearty lunch for one. Serve with green leaves and
a wedge of lemon
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