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Kabocha Squash Cake
Ingredients
2 lb kabocha squash, cut in half and deseeded
1/2 cup diced red bell pepper
1 tsp chili powder
1 tsp ground cumin
1 tsp sea salt
2 1/2 cups panko bread crumbs
1/4 cup diced red onion
1 Tbsp extra virgin olive oil
Instructions
Preheat oven to 400F. Fill a shallow baking pan with ½ inch-water. Place squash halves skin-side up in pan and cook for 35 to 45 minutes. When cool, peel squash and discard skin.
In a large bowl, combine squash and remaining ingredients. Form mixture into 3-ounce, 1/2-inch thick patties.
In a large sauté pan over medium heat, sauté squash cakes in olive oil 2 to 3 minutes on each side, or until crisp.
Nutrition
| Calories | 170 |
| Protein | 3g |
| Sodium | 508mg |
| Carbohydrates | 32g |
| Fat | 5g |
| Fiber | 4g |
| Cholesterol | 0mg |
| Servings | 6 (2 ea.) |