Recipes from scratch, for everyone

Squash and Quinoa Patties

Butternut squash season is coming to a close. It’s sad, but that also means that you can pick them up super cheap right now. I love roasting a big squash and then using it during the week in lots of different ways. You can make delicious ravioli, throw it in a buddha bowl or make these squash and quinoa patties.

Roasted butternut squash with it's flesh being removed with a fork

These come together so quickly. I always make quinoa in bulk so I can throw it into salads and stuff during the week. Frozen sweetcorn is also great to have on hand because you can use as much as you want and it’s far better for you than tinned. 

The spinach, squash, quinoa, flour and sweetcorn about to be mixed

These have lots of good stuff in them, you’re getting some iron from the spinach and protein from the quinoa, not to mention the huge amount of vitamin a that comes in this too. Quinoa is one of the best grains out there. It’s gluten free, high in protein and iron, and it contains twice as much fibre as most other grains. Just don’t go overboard on the oil for frying and you’re golden. When choosing the oil you want to use to fry things, it’s important to think about the smoking point. When oils reach this point, they are not good for consumption anymore. Although most people use olive oil for everything, it’s actually not great for frying. The vapours it gives off at smoking point are toxic. 

All the ingredients mixed together for the batter

You can make a big batch of the mixture and keep it in the fridge. Or better yet, form the patties and then freeze them. If you like simple recipes like this then you’ll really like my lentil shepherd’s pie recipe.

Squash and Quinoa Patties

Yield: 8 patties

Ingredients

  • 1 small butternut squash roasted (or half a large one)
  • 100g spinach
  • 150g cooked quinoa
  • 1 heaped tablespoon gluten free oats (or GF flour)
  • 75g frozen sweetcorn
  • Salt and pepper to taste
  • 1 tablespoon of oil

Instructions

  1. Mash the squash with a fork. Blend the oats to make a flour.
  2. Combine all the ingredients except the oil and mix well.
  3. Heat the oil in a frying pan and spoon the mixture into the pan. Shape with the back of the spoon to make circles.
  4. Fry until the patties have browned nicely (7-10 minutes on a med/low heat). Flip them, and then fry until browned on the other side.
  5. Serve with your favourite dip (hummus is great with these!)
https://www.cookingveggie.com/2018/01/29/squash-quinoa-patties/

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