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Ingredients
| olive oil: 2 Tbl |
| onions (chopped): 1 cup |
| butternut squash: 1 (grated) |
| curry powder: 2 tsp |
| ground cumin: 1 tsp |
| sea salt: 1 tsp |
| black pepper: 1 tsp |
| eggs: 2 (beaten) |
| flour - garbanzo bean: 1/2 cup |
| white corn flour: 1/4 cup |
| olive oil: 1/4 cup |
| sour cream: 1/2 cup |
| pumpkin seeds - pepitas: 1/4 cup |
Butternut Squash Cakes
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.