Butternut Squash Cakes
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Onion (diced)1 tsp
Curry Powder1 tsp
Ground Cumin1 tsp
Sea Salt1 large
Egg (beaten)Directions:
1
Heat 1 tablespoon olive oil in a skillet over medium heat
2
Stir in onion; cook and stir until onion is softened, about 5 minutes
3
Set aside to cool
4
Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper
5
Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour
6
Mix in cooled onions
7
Heat 2 tablespoons olive oil in a skillet over medium heat
8
Scoop about 1/4 cup of the butternut squash mixture into the pan
9
Flatten to a patty about 1/4-inch thick
10
Pan fry until crisp and browned, about 3 minutes per side
11
Repeat with remaining squash mixture
12
Top with sour cream and pumpkin seeds before serving