Chickpea Squash & Yam Patties

WOW – A little bit of heaven in this dish.

I first got a taste of this slice of fried veggie heaven last week when my friend Melissa brought some in to school for me to check out (I have been swapping recipes with a few friends over the last little while and some fantastic things have come of it), as she had just started the Wild Rose Cleanse and this was one of the dishes in the book.

So I decided to make this my first attempt at cooking with squash (yes I know, 30 yrs old and never cooked a squash of any kind – sad) and dang, I’m glad I did!

These babies were SO good even P asked for seconds – That right there is a Gold Star.

Now, while I’m not doing the cleanse right now, the recipes she passed my way are so crazy yummy I am heading out to pick up the cookbook this weekend.

And I have to share the love …. Enjoy

CHICKPEA SQUASH AND POTATO PATTIES

• 1 1/2 cups mashed chickpeas (16 oz can)
• 1 cup of squash grated (I used acorn but you can use any variety: banana, butternut, pumpkin spaghetti)
• 1 cup potato grated yam (or sweet potato)
• 2 tbsp fresh diced green onion
• 2 tbsp fresh diced parsley
• 1/2 tbsp dried dill
• 1/2 tsp cumin
• ½ tsp red pepper flakes (more if you like it hot or less if you don’t)
• 1/2 tsp salt
• 2 tbsp whole wheat flour
• Safflower oil for frying

Mix all ingredients together in large bowl.

Add flour and use clean hands to work mixture together. Don’t over work it or it will not keep together.

Form patties in a size of your liking and fry in medium heat pan until browned on each side.



NOTE: The patties can crumble when hot if not careful. Let cool before serving

SERVING SUGGESTION: Bed of organic fresh baby spinach with a drizzle of EVOO, 2 patties on top