Chivey Squash Cakes
Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.
Yield
12 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
winter squash
pureed |
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | x |
salt
pinch |
*
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | each |
eggs
whites |
|
| 2 | teaspoons |
butter
unsalted |
|
| 1 ½ | cup |
buttermilk
|
|
| 3 | tablespoons |
chives
fresh, chopped |
|
| 1 | tablespoon |
vegetable oil
olive |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
winter squash
pureed |
*
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | x |
salt
pinch |
*
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 2 | each |
eggs
whites |
|
| 1E+1 | ml |
butter
unsalted |
|
| 355 | ml |
buttermilk
|
|
| 45 | ml |
chives
fresh, chopped |
|
| 15 | ml |
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 ⅓ of the dry ingredients and ½ 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.
