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Butternut squash, feta and parsley patties

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

30 minutes + chilling
serves 2
Easy

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.

March 25, 2015 at 3:05 pm

Ingredients

cooked butternut squash 300g, roughly mashed
feta ½ pack, roughly crumbled
parsley a handful, chopped
pine nuts 1 tbsp, toasted (some supermarkets sell them ready toasted)
flour for dusting, any type will do
olive oil
lemon wedges to serve
natural yoghurt the Greek stuff is the creamiest, to serve
green salad to serve

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.