Butternut Squash Cakes recipe
All Recipes Side Dish Vegetables Squash
Ingredients
- 1 tablespoon olive oil ¼ cup diced onion 2 cups grated butternut squash, packed 1 teaspoon curry powder ½ teaspoon ground cumin ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 1 large egg, beaten ¼ cup garbanzo-fava bean flour (such as Bob's Red Mill®) 3 tablespoons corn flour (such as Bob's Red Mill®) 2 tablespoons olive oil ¼ cup sour cream for garnish 2 tablespoons pumpkin seeds for garnish
Nutrition Info
- 250.3 caloriescarbohydrate: 20.6 gcholesterol: 52.8 mgfat: 17 gfiber: 3.6 gprotein: 5.9 gsaturatedFat: 4.1 gservingSize: -sodium: 251.4 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Cakes
Directions
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Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, cook and stir until onion is softened, about 5 minutes. Set aside to cool.
Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
Top with sour cream and pumpkin seeds before serving.