- 4-5 cups of boiled and grated potatoes (4-6 large potatoes). Choose organic potatoes and do not peel the skin.
- 2-3 Tablespoons olive oil, walnut oil, or canola oil, with additional 1-2 tablespoons added as needed when the pan dries out.
- 1 medium onion, diced
- 1/3 cup whole wheat flour
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 eggs
- Boil potatoes until you can pierce with a fork but center is still somewhat firm.
- Cool potatoes, then grate. Do not peel before grating. The skin contains B vitamins, vitamin C, iron, calcium, potassium and fiber.
- Saute onions in 1 tablespoon of oil on low heat until soft.
- Stir flour, salt and pepper into cooked onions for about a minute until cooked together.
- In a separate bowl, mix potatoes, onion mixture and eggs.
- Form into approximately 12 patties.
- In a large skillet, on medium-low heat, cook patties in 2 tablespoons of oil until golden brown on both sides.
At Christmas dinner, some of the most unhealthy options at the table are the side dishes rich in fat, sodium, and refined carbs. This warm winter recipe combines some unique flavors with seasonal ingredients that are full of healthy nutrients. Your family will want to enjoy this every year as a new part of the meal tradition.
Wild Rice in Delicata Squash
- 1 cup uncooked wild rice
- 3 cups vegetable broth
- 3 Delicata Squash, halved lengthwise with seeds scooped out
- 2 tablespoons olive oil, walnut oil, or canola oil
- 1 leek, trimmed, washed and chopped
- 2 cups chopped fresh kale, stems removed
- ½ cup dried cranberries
- ½ cup slivered almonds
- Prepare wild rice by following instructions on package, or by boiling the vegetable broth, then adding wild rice and simmering covered for about 45 minutes to an hour.
- Meanwhile, begin baking the squash after the rice has been cooking for about 30 minutes. Bake the squash halves on a cookie sheet in the oven at 375 for about 25-30 minutes, or until the flesh pierces easily with a fork.
- When the rice and squash are finished cooking, begin preparing the filling. Saute leeks in oil in large stir-fry pan until soft. Add kale, cranberries, almonds and wild rice. Mix well, stir frequently and cook until heated through and kale is soft.
- Scoop the wild rice mixture into the squash halves, which should be somewhat cooled. Cut each filled squash “boat” in half and serve immediately.