Butternut Squash Cakes

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/4 cup diced onion
• 2 cups grated butternut squash, packed
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten
• 1/4 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
• 1/4 cup sour cream for garnish (optional)
• 2 tablespoons pumpkin seeds for garnish (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.