Curry Squash Potato Cakes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.0
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 638.5 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 5.3 g
  • Protein: 2.2 g

View full nutritional breakdown of Curry Squash Potato Cakes calories by ingredient
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A lovely vegan dish with alot of taste. A lovely vegan dish with alot of taste.
Number of Servings: 6


    1 roasted squash, scooped out (about 3 cups of flesh from the one I used)
    4 Sm/med or 2 lg potatoes, baked (NO Tinfoil or microwaving, you want DRY baked tatoes) and scooped out
    1 Tbsp Molasses, blackstrap is what I used
    Garam Masala
    Onion Powder
    Garlic Powder
    Dry Mustard
    Fresh Nutmeg
    Ancho Chile Powder

    1/4 cup Sunflower Oil to cook them in.


Makes 6-8 servings. Info is calculated for 6.

First, earlier in the day or day before roast the squash and potaoes. Scoop them into a dish and use a masher to smoosh them together. Then add the spices and molasses. I give you permission to experiment! Add spices till it tastes good to you AFTER you mix in well. Refridgerate till cook time.
You can either pan fry (watch out for sticking) or bake them. I chose to bake mine. Make six patties. Once you have them on the cooking surface you can smoosh them out to make them thin. Cook till it's a bit crusty.

Number of Servings: 6

Recipe submitted by SparkPeople user DRAGONSPITTLE.

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