Butternut Squash Cakes

Name: Butternut Squash Cakes
Total time: 50
Yield: 4
Ingredients: 1 tablespoon olive oil; 0.25 cup diced onion; 2 cups grated butternut squash, packed; 1 teaspoon curry powder; 0.5 teaspoon ground cumin; 0.5 teaspoon sea salt; 0.5 teaspoon freshly ground black pepper; 1 large egg, beaten; 0.25 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; 0.25 cup sour cream for garnish; 2 tablespoons pumpkin seeds for garnish

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 50 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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0.25 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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0.5 teaspoon ground cumin
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0.5 teaspoon sea salt
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0.5 teaspoon freshly ground black pepper

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1 large egg, beaten
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0.25 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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0.25 cup sour cream for garnish
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2 tablespoons pumpkin seeds for garnish

Instructions

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.