Autumn Veggie Patties
Autumn Veggie Patties bring together grated potatoes, carrot, parsnip, and butternut squash for a lightly sweet, warmly spiced bite with hints of cinnamon. Crisp on the outside and tender within, they’re great as a side for dinner or a snack with yogurt or apple sauce. The gentle sweetness and cozy flavors make them especially appealing for family meals or festive gatherings.
- Prep30 mins
- Cook25 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- 2
Toss the potatoes, carrot, parsnip, and squash in a large bowl until evenly combined. Tilt the bowl away from you, gather the vegetables in your hands, and squeeze them to extract the juice. Transfer the vegetables to a separate bowl, mix in the cinnamon, and season with salt.
- 3
After about 5 minutes, slowly pour off the juice from the first bowl so the bottom is left coated with starch. Stir the starch with the egg and flour using a fork, then use your hands to work this mixture through the shredded vegetables. Form the mixture into small balls about 1 inch thick and flatten them onto the prepared baking sheet.
- 4
Bake the patties until the edges are lightly browned, about 20 minutes; flip them and bake until golden brown, about 5 minutes more.
- Calories 119.04 kcal Moderate
- Protein 4.04 g Low Source
- Carbs 26.5 g Moderate
- Total Fat 0.69 g Low Source
- Saturated Fat 0.17 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 21.87 mg Moderate
- Sodium 20.99 mg Low Source
- Fiber 3.69 g Moderate
- Sugar 1.77 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 44.95 mg Low Source
- Iron 1.29 mg Low Source
- Potassium 537.15 mg Moderate
- Vitamin A 178.83 mcg_rae Moderate
- Vitamin C 22.11 mg Good Source
- Vitamin D 0.38 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten