Recipe By Lauren
Published Jun 19th
Harvest Patties
Prep 30m Cook 25m Additional - Ready In 55m
Servings 24 patties Calories 101.3

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.

Recipe Ingredients

  • 3 yellow potatoes, peeled and grated
  • 1 large carrot, peeled and grated
  • 1 parsnip, peeled and grated
  • 1 ½ cups grated butternut squash
  • 1 egg
  • ½ cup whole wheat flour
  • 1 tablespoon ground cinnamon

Cooking Directions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  2. 2 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.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 101.3
  • Carbohydrate 21.5 g
  • Cholesterol 23.3 mg
  • Fat 0.9 g
  • Fiber 3.7 g
  • Protein 3.4 g
  • Saturated Fat 0.3 g
  • Sodium 21 mg
  • Sugar 1.9 g


  1. These were delicious. I grated them in the food processor so it was quick work. I actually made these twice.. once I wasnt paying attention and threw all the ingredients in together and baked.. the second time I made per recipe - squeezing the shredded veggies out. I really couldnt tell the difference so I - Read more ...
  2. I so wanted to like this recipe especially after all of the hard work grating the veggies but it was a bomb. Total bummer. My husband described it as cardboard like in flavor. I think it has potential with mega modifications but it is really missing something. Salt for starters.