Crispy Butternut Squash Cakes
Indulge in Chef John's pan-fried, crispy butternut squash cakes that serve as a delightful side dish or appetizer.
Ingredients
| 1 | tablespoon olive oil |
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| 1/4 | cup diced onion |
| 2 | 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) |
Instructions
| 1. | Warm 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion until softened, approximately 5 minutes. Set aside to cool. |
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| 2. | In a large bowl, combine the grated butternut squash with curry powder, ground cumin, sea salt, and freshly ground black pepper. Gently mix with a fork, then incorporate the beaten egg, garbanzo-fava bean flour, and corn flour. Add the cooled onions and combine well. |
| 3. | In the same skillet, heat 2 tablespoons of olive oil over medium heat. Spoon about 1/4 cup of the butternut squash mixture into the pan and flatten it into a patty about 1/4-inch thick. Pan-fry until crispy and golden brown, around 3 minutes per side. Repeat this process with the remaining squash mixture. |
| 4. | Before serving, top the crispy cakes with a dollop of sour cream and a sprinkle of pumpkin seeds for an optional garnish. |
Published on Jul 20, 2024 by Luminița