Recipe By Chef John
Rating
Published Sep 30th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 4 servings Calories 250.3

Whether you’re eating gluten-free or not, this is just a really nice, and very easy, winter dish.

Recipe Ingredients

  • 1 tablespoon olive oil
  • ¼ cup diced onion
  • 2 cups grated butternut squash, packed
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • ¼ 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
  • ¼ cup sour cream for garnish
  • 2 tablespoons pumpkin seeds for garnish

Cooking Directions

  1. 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. 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. 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. 4 Top with sour cream and pumpkin seeds before serving.

Nutrition Facts

  • Calories 250.3
  • Carbohydrate 20.6 g
  • Cholesterol 52.8 mg
  • Fat 17 g
  • Fiber 3.6 g
  • Protein 5.9 g
  • Saturated Fat 4.1 g
  • Sodium 251.4 mg
  • Sugar 2.2 g

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Reviews

  1. I'm still making them-It's taken me 90 minutes total so far. I had to leave the house and when I come back I will put them in the oven. I don't get how these would take 50 minutes total. Anyway I fried 2 and I will bake the rest later. I used regular flour too.
  2. While peeling and later grating this squash, I was thinking it wasn't worth the trouble, but the rest of the recipe is super easy, and the result was delicious. I will definitely make again. For those who want to use regular white flour, just replace the 1/4 c garbanzo-fava bean flour for white or whole - Read more ...
  3. I just used regular flour and these turned out great. Everyone enjoyed them. Great way to get another veggie into a meal
  4. this was great... definitely glad i put the squash into a colander and pressed all the extra liquid out!. I also added a glove of minced garlic a tbsp of lemon juice and a grated carrot... Next time I may add a lil turmeric and coriander... but I'll definitely be making this again.
  5. This was a great addition replacing the starch from our plate. I did substitute some ingredients Chili powder (1 TBSP)for the curry Coconut flour for the corn and I needed two eggs for the batter to stick. Very tasty everyone at the table liked it and requests it again. Will be great for breakfast too! - Read more ...
  6. What to do with the butternut squash sitting on the counter. Not sure why I bought it in the first place. Soup, nah. The husband likes potato pancakes, maybe I can get away with this. I grated the onion in the bowl with the rest of the ingredients (lazy me), doubled the spice, and added - Read more ...
  7. My husband and I loved this recipe. Next time we'll add a little more pepper and curry. I didn't have corn flour so used coconut flour instead. Very good!
  8. Great! we had the sour cream for the garnish but everyone ate them down and went back for more without ever touching it. Definitely being added as a family favorite.
  9. Good taste although I like things spicier! I served these with hot pepper sauce! This needed 2 medium eggs to moisten up the mixture since I didn't have a large one. I omitted the oil and used a light coating of vegetable spray when cooking the onions as well as frying the cakes. I'll be - Read more ...
  10. I made this and loved it! Can't wait to try it on my picky husband! I tried different toppings butter yogurt honey...but sour cream was definitely the best! I plan to grate and freeze lots of butternut so I can have this all year round.
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