Butternut Squash and Chickpea Patties

Servings: 4 · Prep: 25 min · Cook: 35 min · Total: 60 min

Ingredients

• 12 ounces Fresh butternut squash
• 3 cups Canned chickpeas
• 2 each Large eggs
• 1/2 cup All-purpose flour
• 1 cup Plain Greek yogurt
• 1 each Lemon
• 4 cups Romaine lettuce
• 2 cups Baby spinach
• 1/4 cup + 2 tablespoons Olive oil
• 1 1/2 teaspoons Ground cumin
• 1 teaspoon Fine salt
• 1/2 teaspoon Ground black pepper

Equipment

Oven; Mixing Bowl; Spatula; Baking Sheet; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Box grater; Skillet; Fork; Mixing spoon; Potato masher; Wire rack; Vegetable peeler; Kitchen towel; Bowl; Kitchen scale; food thermometer; salad bowl; oven; mixing bowl; spatula; baking sheet; measuring cups; measuring spoons; knife; cutting board; colander; box grater; skillet; fork; mixing spoon; potato masher; wire rack; vegetable peeler; kitchen towel; bowl; kitchen scale

Steps

1. Prepare the produce and oven. Wash your hands and clean the work surface. Scrub the squash and rinse the lemon under running water before cutting; rinse the greens unless labeled prewashed. Remove any damaged areas and dry the produce thoroughly. Peel and seed the squash, then weigh out 12 ounces of flesh. Chop enough romaine to measure 4 cups. Drain and rinse the chickpeas, measure 3 cups and pat them dry. Heat the oven to 200°F and place a wire rack on a baking sheet.
   • 12 ounces butternut squash — peeled and seeded
   • 3 cups chickpeas — drained and rinsed
   • 1 Each lemon
   • 4 cups romaine lettuce — chopped
   • 2 cups spinach
2. Grate the squash and prepare the lemon. Finely grate the squash using the small holes of the box grater. Gather it in a clean kitchen towel and squeeze firmly to remove excess moisture. Finely grate 1 teaspoon of zest from the lemon. Halve the lemon, squeeze 1 tablespoon of juice from one half for the dressing, and cut the other half into 4 serving wedges.
   • 12 ounces butternut squash — peeled and seeded
   • 1 teaspoon lemon
   • 1 tablespoon lemon
   • 4 Each lemon

   Keep fingers clear of the box grater while grating.

3. Mix and rest the patty mixture. Put the chickpeas in the mixing bowl and mash until most are broken down into a coarse paste, leaving a few small pieces for texture. Beat the eggs in the small bowl, then add them to the chickpeas with the squash, flour, lemon zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mix thoroughly and let stand for 10 minutes so the flour absorbs moisture. The mixture should be thick and hold together when pressed.
   • 12 ounces butternut squash — peeled and seeded
   • 3 cups chickpeas — drained and rinsed
   • 2 Each egg
   • 1/2 cup all-purpose flour
   • 1 teaspoon lemon
   • 1 1/2 teaspoons cumin
   • 3/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

   Do not taste the uncooked mixture; raw eggs and flour can carry harmful bacteria.

4. Prepare the salad and dressing. While the mixture rests, combine the romaine and spinach in the salad bowl. In the cleaned small bowl, whisk the reserved 1 tablespoon lemon juice with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Keep the dressing separate from the greens until serving.
   • 4 cups romaine lettuce — chopped
   • 2 cups spinach
   • 1 tablespoon lemon
   • 1 1/2 tablespoons olive oil
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

   Wash hands, utensils, and surfaces after handling the raw mixture and before preparing the salad.

5. Shape the patties. Divide the patty mixture into 12 equal portions, roughly a scant 1/3 cup each. Press each portion into a compact patty about 3 1/2 inches across and no more than 1/2 inch thick. Smooth any cracked edges so the patties hold together.

   Do not taste the uncooked patties; wash hands after shaping the mixture containing raw egg and flour.

6. Pan-fry the first batch. Heat 1 1/2 tablespoons olive oil in the skillet over medium heat. Add 4 patties without crowding and cook for 5–6 minutes on the first side, until golden underneath and firm enough to lift with a wide spatula. Turn carefully and cook for another 5–6 minutes. Reduce the heat to medium-low if they brown too quickly. The squash should be tender, the centers should be set rather than pasty, and a thermometer inserted sideways into the center should register at least 160°F.
   • 1 1/2 tablespoons olive oil

   Add and turn patties carefully in the hot oil to avoid splashes.

7. Cook the remaining batches. Transfer the cooked patties to the rack and keep them warm in the oven. Cook the remaining patties in 2 more batches, using 1 1/2 tablespoons oil for each batch. Check each batch for doneness before transferring it to the oven.
   • 3 tablespoons olive oil

   Add and turn patties carefully in the hot oil to avoid splashes; use care when transferring them to the warm oven.

8. Dress the salad and serve. Toss the salad with all the dressing. Divide the 12 patties and salad among 4 plates. Add 1/4 cup plain Greek yogurt and 1 lemon wedge to each plate, and serve immediately.
   • 1 cup greek yogurt
   • 4 Each lemon

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