½ pound potatoes, peeled
1 medium butternut squash, peeled
1 tablespoon butter
1 egg yolk
1/3 cup shredded cheddar cheese
1 tablespoon grated onion
2 teaspoons chopped fresh cilantro
¼ cup flour seasoned with salt and pepper
1 egg, beaten
¼ cup Brazil nuts, ground
4 apples, peeled, and cut into cubes
lemon zest from ½ lemon
lemon juice to taste
A touch of sweetener, if desired
Pinch of cinnamon and freshly grated nutmeg (optional)
Pinch of sea salt
1. Cube the potatoes and squash, and cook until tender in a pan of boiling water. Drain and mash well. Stir in butter, egg yolk, and cheese until melted. Stir in onion and cilantro and season to taste. Leave until cold.
2. Place the apples in a large saucepan and cover with just barely enough cold water to cover. Add the lemon zest, a pinch of salt, and sweetener, if using. (I like my applesauce on the savory/tart side, so I skip the sweetener. You can also add a pinch of cinnamon and freshly grated nutmeg for more sass.)
3. Bring to a slight boil, then reduce the heat to a nice simmer and cook until the apples just start to break down and get tender. Drain off the cooking liquid and reserve it.
4. At this point you can mash the apples or leave them in chunks. Taste and adjust seasonings. Add lemon juice slowly, according to your liking. You may want to add some of the cooking liquid for a thinner consistency; I like mine chunky, so I add very little extra liquid. Put the applesauce in a bowl and set aside.
5. Shape the cold potato squash mixture into 8 patties. Dust with the seasoned flour then dip into beaten egg then into the ground nuts to coat all sides.
6. In a skillet, heat a little safflower oil. Add the potato cakes in batches; fry 2-3 minutes on each side until golden. Drain well on paper towels. Serve with the hot applesauce.