Butternut squash and rice patties

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Butternut squash and rice patties

Serves 2


1 small butternut squash, diced
1 tbsp olive oil
400g cooked brown rice
1 garlic clove, crushed
Zest of 1 lemon
Small handful of fresh parsley, chopped
1 tbsp sumac
Salt and black pepper
100g panko breadcrumbs
1 egg, beaten with a splash of milk
50g plain flour


For the dip:
100g yoghurt
1 small garlic clove, crushed
Juice of ½ a lemon
Handful of fresh parsley, chopped


  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Place the butternut squash on a tray, drizzle with the olive oil and season with salt and pepper. Roast for 30 minutes or until very soft. Place in a large bowl and add the cooked rice, garlic, lemon zest, parsley and sumac. Season with salt and pepper and stir to combine.
  2. Take roughly two tablespoons of the mixture at a time, mould into mini patties and set aside. Continue until all of the mixture has been used up.
  3. Place the flour in one shallow bowl, beat the egg and milk in a second bowl and place the panko breadcrumbs in a third. One at a time, dredge the patties in the flour, then the egg, then the breadcrumbs, turning to coat thoroughly.
  4. In a bowl, stir together all of the ingredients for the yoghurt dip. Set aside.
  5. Heat one tablespoon of oil in a pan over a medium-high heat and cook the patties for 2-3 minutes per side.
  6. Sprinkle with some extra sumac and serve with the yoghurt dip.

Per serving

 

657kcals, 15.1g fat (5.1g saturated), 112.8g carbs (7.3g sugars), 18.2g protein, 5.9g fibre, 0.279g sodium

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