Baked Autumn Patties

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Baked Autumn Patties (I added some minced onion)

 

3 yellow potatoes, peeled and grated

1 large carrot, peeled and grated

1 parsnip, peeled and grated

1 1/2 cups grated butternut squash

1 egg or egg substitute

1/2 cup whole wheat flour

1 tablespoon ground cinnamon

 

Preheat an oven to 400 degrees F (200 degrees 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 1 inch 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.