Harvest Patties

Name: Harvest Patties
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 3 yellow potatoes, peeled and grated; 1 large carrot, peeled and grated; 1 parsnip, peeled and grated; A bowl with a capacity of 3/8 liter containing grated butternut squash; 1 egg; A cup with a capacity of 130 ml containing whole wheat flour; 1 tablespoon ground cinnamon

This is a new spin on a traditional Jewish food.They're very sweet and fun to make, making it a great recipe for kids who want to help out in the kitchen.They also make great finger food for parties.Be sure to remove any jewelry before getting started though - you'll be putting your hands into a very sticky mess, and it can get everywhere! Serve hot with apricot preserves, applesauce, maple syrup, or parmesan cheese.If you have a food processor, that will probably work as well, though I prefer the extra-fine result that comes from using a cheese grater.They can also be frozen and reheated.

Ingrediënten

Bereiding

Preheat an oven to 200 degrees ( 200 C ).Prepare a baking sheet with cooking spray.
Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed.Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice.Move the vegetables into a separate bowl and mix in the cinnamon.
After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch.Combine the starch with egg and flour, using a fork to stir it together.Then take the starch mixture in your hands and massage it through the shredded vegetables.Separate the mix into little balls, about 2.5 centimetre thick, and flatten onto the prepared baking sheet.
Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.