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Squash and Sweet Potato Patties

Jen Paleracio
Fried patties seasoned with dried herbs and spices. Dip in the homemade dipping sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Salad
Cuisine American, Filipino

Equipment

  • baking sheet pan
  • Nonstick skillet or cast iron
  • Offset spatula

Ingredients
  

FOR ROASTING

  • 1 large sweet potato, peeled, cubed
  • 2 cups kabocha, deseed, peeled, and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red chili pepper flakes

FOR THE DIP

  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red chili pepper flakes

FOR PATTIES

  • 3 cups approximately mashed roasted squash and sweet potato
  • 1 cup chopped red onion
  • 1 cup Panko breading
  • 1 garlic clove, grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/4 teaspoon red chili pepper flakes
  • 1 large egg

Instructions
 

FOR ROASTING

  • Preheat the oven to 450ºF and line a baking sheet pan with parchment paper
  • Place the squash and sweet potato into a prepared pan. Drizzle the oil, and sprinkle with garlic powder, salt, and chili flakes. Toss to coat well. Spread the squash and sweet potato in a single layer for even baking.

FOR THE DIP

  • In a bowl, combine mayonnaise, Greek yogurt, garlic powder, onion powder, dried dill, salt, and chili flakes. Mix until well combined. For a thinner consistency, add water.

FOR THE PATTIES

  • Placed the roasted squash and sweet potato in a bowl. Use a fork or potato masher, and mash them.
  • Add red onion, Panko breading, garlic, smoked paprika, ground coriander, cumin, dried parsley, salt, red chili pepper flakes, and egg. Use a spatula and mix until well combined.
  • Heat a nonstick skillet. Use a cookie scoop to scoop the squash and sweet potato mixture. Place them in the pan, and use a spatula or the back of the spoon to press the patties. If the spatula starts sticking, spray it with cooking oil.
  • Fry the patties for 2-3 minutes on each side or until golden brown. Serve with the dipping sauce.

Notes

 
 
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Keyword dried herbs, kabocha, roasted squash, roasted sweet potato, spices