POTATO & SQUASH CAKES

Potatoes Recipes Squash

These can be fried and then reheated in a 350F (180C) oven.

  • 1-1/2 lbs (750g) of potatoes, unpeeled
  • 2 cups (500ml) peeled butternut or buttercup squash, cut into 2 inch pieces
  • 1 cup (250ml) grated pecorino Romano cheese
  • 1 tbsp (125ml) chopped fresh thyme
  • Salt and freshly ground pepper
  • 2 tbsp (25ml) vegetable oil for frying
  1. Place potatoes in a pot of cold water. Bring to a boil, reduce heat to medium and simmer for 20 to 30 minutes or until tender. Drain well. Reserve.
  2. Place squash in a pot of cold water. Bring to a boil and boil for 6 to 7 minutes or until tender but not soft. Drain and return pot to stove to dry off squash. Reserve.
  3. Skin potatoes and grate coarsely. Grate squash into potatoes, stir in cheese and thyme and season with salt and pepper to taste. Form mixture into 4 cakes about inch (2.5cm) thick.
  4. Heat oil in a non-stick skillet over medium heat and fry cakes for 3 minutes per side or until a crust forms and they are heated through.

Serves 4.

Compliments of Food & Drink, LCBO