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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow potato	3		peeled grated	1618.4037	318.7847	27.0641	25.1601
carrot	1		peeled grated	29.52	6.8976	0.6696	0.1728
parsnip	1		peeled grated	99.75	23.9267	1.5959999999999999	0.39899999999999997
butternut squash	1 1/2	cups	grated	94.5	24.549	2.1	0.21
egg	1			71.5	0.36	6.28	4.755
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
cinnamon	1	tablespoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.