Butternut Squash Cakes Recipe

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Butternut Squash Cakes
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.97 Kcal (934 kJ)
Calories from fat 128.3 Kcal
% Daily Value*
Total Fat 14.26g 22%
Cholesterol 56.49mg 19%
Sodium 330.04mg 14%
Potassium 364.98mg 8%
Total Carbs 18.09g 6%
Sugars 2.68g 11%
Dietary Fiber 2.19g 9%
Protein 6.53g 13%
Vitamin C 16.2mg 27%
Vitamin A 0.7mg 23%
Iron 2.3mg 13%
Calcium 92.6mg 9%
Amount Per 100 g
Calories 152.02 Kcal (636 kJ)
Calories from fat 87.47 Kcal
% Daily Value*
Total Fat 9.72g 22%
Cholesterol 38.51mg 19%
Sodium 225.02mg 14%
Potassium 248.84mg 8%
Total Carbs 12.33g 6%
Sugars 1.83g 11%
Dietary Fiber 1.49g 9%
Protein 4.45g 13%
Vitamin C 11mg 27%
Vitamin A 0.5mg 23%
Iron 1.5mg 13%
Calcium 63.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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