Rating: 4.66 stars
59 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

250 calories; protein 5.9g; carbohydrates 20.6g; fat 17g; cholesterol 52.8mg; sodium 251.4mg. Full Nutrition
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Reviews (48)

Most helpful positive review

Rating: 5 stars
12/08/2011
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. Read More
(18)

Most helpful critical review

Rating: 3 stars
06/17/2015
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. Read More
(1)
59 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/08/2011
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. Read More
(18)
Rating: 5 stars
03/06/2012
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! Read More
(12)
Rating: 5 stars
03/15/2013
I just used regular flour and these turned out great. Everyone enjoyed them. Great way to get another veggie into a meal Read More
(11)
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Rating: 5 stars
08/12/2012
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 a splash of mustard oil. The texture was smoother than latkes and the taste of course was Indian appetizer. I served it with yogurt and lime pickle. Initially he was reserved in his praise probably due to the dreaded squash ingredient. After a few bites he was a convert. Final ruling: "That's a winner." Read More
(11)
Rating: 5 stars
01/11/2012
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 making these again! Read More
(8)
Rating: 5 stars
01/16/2012
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. Read More
(7)
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Rating: 4 stars
12/08/2012
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. Read More
(6)
Rating: 5 stars
11/06/2012
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! My son said it was like hash-browns. Thanks - would never have thought to do this with squash. Read More
(6)
Rating: 5 stars
07/15/2014
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 wheat flour. I used cornmeal in place of the corn flour. Read More
(5)
Rating: 3 stars
06/17/2015
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. Read More
(1)