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Ingredientes
- 4 c. Winter squash, pureed
- 1 c. Flour
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 pch Salt
- 1/4 tsp Pepper
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
- 1/4 tsp Cayenne pepper
- 2 x Egg whites
- 2 tsp Unsalted butter
- 1 1/2 c. Buttermilk
- 3 Tbsp. Chives
- 1 Tbsp. Extra virgin olive oil
Direcciones
- Combine all the dry ingredients and set aside. In large mixing bowl, combine egg whites and squash till thoroughly mixed. Add in softened butter.
- Stir in 1/3 of the dry ingredients and 1/2 c. of buttermilk. Continue adding dry ingredients and buttermilk till it is all thoroughly mixed into the water. Add in chives. Refrigeratebatter in refrigerator for 30 min. Heat oil in skillet. Form "cakes" out of squash batter and saute/fry till proportionately browned on both sides. Serve immediately.
- Makes 12 cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 78 | |
| Calories from Fat 21 | 27% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 256mg | 11% |
| Potassium 160mg | 5% |
| Total Carbs 11.95g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.14g | 1% |
| Protein 2.4g | 4% |
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