Butternut squash, feta and parsley patties

  • 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.



  • 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


  • 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.

Nutritional Information

  • Kcals 472
  • Carbs 18.9g
  • Protein 18.5g
  • Fat 36.4g
  • Salt 4.05g
  • Fibre 2.6g