Recipe makes: 12 small patties/ Prep time: 20 minutes / Cook time: 15 minutes

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Serving Suggestion

  • Add chopped basil, curry powder, or mixed herbs for different flavours.

Top Tip

  • For extra calories if required serve with avocado and yogurt dip


  • 50g Spinach, frozen (Phe 104mg)
  • 150g Butternut Squash, grated (Phe 60mg)
  • 100g Sweet Potato, grated (Phe 90mg)
  • 40g Fennel, grated (Phe 20mg)
  • 15g Corn Oil (Phe 0mg)
  • 50g Taste Connections Wheat Starch (Phe 2mg)
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  1. Pre heat oven to 400°F.
  2. Add spinach, butternut squash and sweet potato to asaucepan; add water to just cover the vegetables.
  3. Bring to the boil and simmer until vegetables are soft.
  4. Drain and mash vegetables.
  5. Mix corn oil and wheat starch with a fork into the mashto make sticky dough.
  6. Leave to stand and cool.
  7. Using your hands shape the dough into 12 small patties.
  8. Place on greased baking tray.
  9. Cook for 10-15 minutes.


Always check the protein content on labels as ingredients can change.

Nutritional figures provided by www.howmuchphe.org accessed April 2016.