Eastern EuropeanMedium · Hot
Crispy Butternut Squash and White Rice Cakes with Yogurt Dill Dip
Golden, crispy cakes made from roasted butternut squash and cooked white rice, served with a cooling yogurt and fresh dill dip. Petra's take on turning humble staples into something with real crunch and character.
Prep
20 min
Cook
30 min
Total
50 min
Method
1
Preheat oven to 200C. Cut the butternut squash into 2cm cubes, toss with 1 tbsp sunflower oil, ¼ tsp salt, and black pepper. Spread on a baking sheet in a single layer.
2
Roast 25-28 minutes, turning once, until tender and caramelized at the edges. Let cool slightly.
3
Combine yogurt, fresh dill, minced garlic, lemon juice, and ½ tsp salt in a bowl. Refrigerate until ready to serve.
4
Mash the roasted squash in a large bowl. Fold in the cooked white rice, egg, breadcrumbs, minced garlic, 1 tsp salt, and remaining black pepper. Mix until evenly combined.
5
Divide mixture into 8 portions. Shape each into a 2cm-thick patty. If mixture sticks, wet your hands slightly.
6
Heat 3 tbsp sunflower oil in a large non-stick pan over medium heat. When oil shimmers and flows easily across the pan, add 4 patties.
7
Fry 4-5 minutes per side, until deep golden brown and a crust has formed. Internal temperature is not required for this vegetarian dish. Transfer to paper towels.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
451
per serving
Low sugar · 7g
Protein
13g
Carbs
63g
Fat
17g
Sat. fat
7g
Fiber
6g
Sugar
7g
Sodium
978mg
Dairy FriendlyVegetarianLow SodiumBalanced
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.0m³
Land
20Pt
Runoff
0.06g P
White Rice, cooked drives 39% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
2
Spicy
Textures
CrispySoftTender
Aromas
HerbalPungentSweet
Kitchen Equipment
Primary Tool
Large Nonstick PanLarge Nonstick PanOvenSheet PanChef KnifeCutting BoardLarge BowlMeasuring SpoonsMixing BowlPaper TowelsSpatulaZester Or Fine GraterAluminum Foil
Techniques
Safety & Storage
Cooking Temperature
Fry cakes at medium heat until deep golden brown, 4-5 minutes per side. Oil should shimmer before adding patties to ensure proper crust formation and even cooking.
Cross Contamination
Keep raw egg mixture and formed patties separate from ready-to-eat yogurt dip. Use separate utensils or clean between handling raw cake ingredients and serving the dip.
Storage
Refrigerate yogurt dill dip at 40°F or below. Store leftover fried cakes in airtight container in refrigerator for up to 3 days. Reheat in oven or pan to maintain crispness.
Allergen Warning
This recipe contains egg, gluten from breadcrumbs, and dairy from yogurt. Allergens are present throughout both components and may transfer during preparation.
High Risk Population
The yogurt dip is served raw without cooking. For immunocompromised individuals, pregnant persons, or elderly, consider using pasteurized yogurt to reduce risk of foodborne illness.
Handling
Wet hands slightly when shaping patties to prevent sticking, but ensure hands are clean. Do not taste raw cake mixture due to presence of uncooked egg.
Egg Safety
Eggs must reach internal temperature of 160°F (71°C) to destroy Salmonella. Do not rely on visual cues like browning alone; use a calibrated food thermometer to verify safe cooking temperature, especially when serving to vulnerable populations.
Pro Tips
Technique
The secret to crispy cakes is not overmixing — you're binding here, not kneading. Keep some texture in the squash so the cakes don't become mush. And let the pan get properly hot before you add the patties; if the oil looks lazy, your cakes will absorb it and you'll lose that golden crust you're after.
Substitution
No butternut squash? Sweet potato works beautifully here, or even leftover roasted vegetables that need a purpose. Swap the dill for parsley or mint if that's what you have open in the fridge — the acid and herbs are doing the waking-up work, not any particular green.
From the chef
I never understood why people cook rice and then leave it sitting there, waiting to be reheated into sadness. That rice is tomorrow's crust. Those roasted squash cubes that didn't get eaten? They're begging to be flattened into something with real crunch. This is what I mean when I say everything is mise en place — your leftover components are just waiting for permission to become dinner again, and they want to be golden when they do.
TagsNo Leftover Waste
AllergensEggsGlutenMilk
Source: generated · June 13, 2026