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Butternut squash, feta and parsley patties

Butternut squash, feta and parsley patties

Name: Butternut squash, feta and parsley patties
Total time: 30 min
Yield: serves 2
Cuisine: British
Ingredients: 300g cooked butternut squash roughly mashed; ½ pack feta roughly crumbled; a handful parsley chopped; 1 tbsp pine nuts toasted (some supermarkets sell them ready toasted); for dusting flour any type will do; olive oil; lemon wedges to serve; the Greek stuff is the creamiest natural yoghurt to serve; green salad to serve

Published: March 25, 2015 at 3:05 PM

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serves 2

Easy

Total time: 30 mins

+ chilling

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The best way to use up your leftover squash. 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.

Vegetarian

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Alternatives

Complete the dish

Try these butternut squash patties, then check out our Jamaican beef patties.

Ingredients

Nutrition

300g cooked butternut squash

roughly mashed
½ pack feta

roughly crumbled
a handful parsley

chopped
1 tbsp pine nuts

toasted (some supermarkets sell them ready toasted)
for dusting flour

any type will do
olive oil
lemon wedges

to serve
the Greek stuff is the creamiest natural yoghurt

to serve
green salad

to serve

Nutrition: per serving

kcal472
fat36.4g
saturates0g
carbs18.9g
sugars0g
fibre2.6g
protein18.5g
salt4.05g

Method

step 1

Mix the squash, feta, parsley and pine nuts and season well. Shape into 2 patties and dust with flour. 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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