I made my pumpkin patties again, only this time with butternut squash and a mild tomato relish (my mom was visiting, and she doesn't like spicy things). There were no leftovers.
Butternut Squash Patties
3-4 cups roasted butternut squash, roughly mashed
3-4 shallots, minced
1 handful basil, minced
1/2 tsp sea salt
1/2 tsp garam masala
1/4 cup vital wheat gluten
1 Tbsp raw sugar (optional)
canola oil for frying
Combine all ingredients and stir until mixture forms patties. Heat the canola oil and fry on each side for 4-5 minutes. Drain on paper.
Tomato Relish
2 cups diced tomatoes (I used Green Zebras, my favorite)
1 handful basil, cut into thin strips
1 tsp garlic jelly (optional, but delicious)
Combine and let sit until the patties are done. Spoon on top of the patties and serve.
