Chivey Squash Cakes

Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.

45 minutes Prep: 30 minutes Cook: 15 minutes

75 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

4	cups	winter squash	pureed
1	cup	flour, all-purpose
1 1/2	teaspoon	baking powder
1/2	teaspoon	baking soda
1	x	salt	pinch
1/4	teaspoon	black pepper
1/2	teaspoon	ginger
1/2	teaspoon	nutmeg
1/4	teaspoon	allspice
1/4	teaspoon	cayenne pepper
2	each	egg	whites
2	teaspoons	butter	unsalted
1 1/2	cup	buttermilk
3	tablespoons	chives	fresh, chopped
1	tablespoon	vegetable oil	olive

Directions

Combine all the dry ingredients and set aside. In large mixing bowl, combine egg whites and squash until thoroughly mixed. Add softened butter. Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk. Continue adding dry ingredients and buttermilk until it is all thoroughly mixed into the water. Add chives. Chill batter in refrigerator for 30 minutes.

Heat oil in skillet. Form cakes out of squash batter and sauté until evenly browned on both sides. Serve immediately.

Makes 12 cakes.

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Nutrition Facts

Serving Size 51g

Amount per Serving

Calories 75 33% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 34mg	11%
Sodium 70mg	3%
Total Carbohydrate 10.0g	3%
Dietary Fiber 0.0g	1%
Sugars 2.0g
Protein 3.0g	6%