Squash and Sweet Potato Croquettes

November 12, 2009
3 Ratings
  • Serves 4 patties
Author Notes

The things I find in my refrigerator on a Friday are sometimes weird. At the end of one week, I opened it to discover the remainder of a can of chickpeas, two thick, pre-cooked slices of [insert obscure farmer's market variety here] winter squash, and about a third of a raw sweet potato I'd used for soup the weekend before. In other words, the makings of a healthy lunch: veggie burger-like patties, to which my various squashes and beans would no doubt impart a hearty, packable texture. The dish is fragrant with cumin and delicious with a dab of herbed yogurt. —Cara Eisenpress

What You'll Need
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 ounces sweet potato, diced
  • 1 cup cooked winter squash (or sub more sweet potato)
  • 1/2 cup cooked chickpeas
  • 1 dash hot sauce (optional)
  • 1 dash turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 teaspoon finely minced ginger root
  • 1 tablespoon flour
  • 2 tablespoons yogurt, for serving
  1. Preheat the oven to 400°F.
  2. Saute the onion in oil over medium heat. When it starts to soften, add the sweet potato and garlic and continue to cook until the sweet potato has softened. (The smaller you cut the pieces, the quicker this will happen.)
  3. Mash the chickpeas with a fork or in a food processor. Add the squash, salt, spices, hot sauce, and ginger. When the onion mixture is ready, add it to the mash. Stir in the flour.
  4. Brush a baking sheet with oil. Form the mixture into four even patties, flattening them with your palm. Bake for 10 minutes, then carefully flip each pancake and bake for 10 minutes more.
  5. Serve with a dollop of yogurt, a squeeze of lemon juice, and some chopped cilantro. You can also make a sandwich by stuffing the patties into pita.

See what other Food52ers are saying.

  • PhoebeLapine
  • Jennifer Ann
    Jennifer Ann
  • Lisa Lefebvre
    Lisa Lefebvre
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.

3 Reviews

Lisa L. February 24, 2016
I made these last night for an art opening. Excellent idea and base recipe. Seasoning was excellent. Could even go up a bit on the hot sauce. I added a finely chopped fennel bulb to the saute mixture and then rolled the resulting mixture in panko, shaping like little cigars which was great for finger food. Served lots of lemons and a chipotle mayonnaise with them (made from Veganaise). A big hit with all the carnivores.
PhoebeLapine November 15, 2009
I love the idea of putting ginger in these--looks delish!
Jennifer A. November 13, 2009
This looks and sounds delicious!