Butternut Squash Cakes
Description
Chef John's pan-fried, crispy butternut squash cakes make a delicious side dish or appetizer.
Ingredients
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1 tablespoon olive oil
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1/4 cup diced onion
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2 cups grated butternut squash, packed
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1 teaspoon curry powder
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1/2 teaspoon ground cumin
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1/2 teaspoon sea salt
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1/2 teaspoon freshly ground black pepper
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1 large egg, beaten
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1/4 cup garbanzo-fava bean flour (such as Bob's Red Mill®)
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3 tablespoons corn flour (such as Bob's Red Mill®)
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2 tablespoons olive oil
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1/4 cup sour cream for garnish
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2 tablespoons pumpkin seeds for garnish
Directions
1
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.
2
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.
3
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.
4
Top with sour cream and pumpkin seeds before serving.