Curry Squash Potato Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 roasted squash, scooped out (about 3 cups of flesh from the one I used)4 Sm/med or 2 lg potatoes, baked (NO Tinfoil or microwaving, you want DRY baked tatoes) and scooped out1 Tbsp Molasses, blackstrap is what I usedGaram MasalaCurryOnion PowderGarlic PowderDry MustardTumericFresh NutmegAncho Chile PowderSaltPepper1/4 cup Sunflower Oil to cook them in.
Makes 6-8 servings. Info is calculated for 6.
First, earlier in the day or day before roast the squash and potaoes. Scoop them into a dish and use a masher to smoosh them together. Then add the spices and molasses. I give you permission to experiment! Add spices till it tastes good to you AFTER you mix in well. Refridgerate till cook time.
You can either pan fry (watch out for sticking) or bake them. I chose to bake mine. Make six patties. Once you have them on the cooking surface you can smoosh them out to make them thin. Cook till it's a bit crusty.
Number of Servings: 6
Recipe submitted by SparkPeople user DRAGONSPITTLE.
First, earlier in the day or day before roast the squash and potaoes. Scoop them into a dish and use a masher to smoosh them together. Then add the spices and molasses. I give you permission to experiment! Add spices till it tastes good to you AFTER you mix in well. Refridgerate till cook time.
You can either pan fry (watch out for sticking) or bake them. I chose to bake mine. Make six patties. Once you have them on the cooking surface you can smoosh them out to make them thin. Cook till it's a bit crusty.
Number of Servings: 6
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Nutritional Info Amount Per Serving
- Calories: 155.0
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 638.5 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 5.3 g
- Protein: 2.2 g
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