It’s been a snowy weekend here in Maryland. Currently I’m buried under about 2 and a half feet. The drifts around the house are insane! The Husband and I spent about 2 hours shoveling this morning just to clean off the driveway.
Before heading out, however, I had to make myself a big warm breakfast because BREAKFAST — I’m learning to love it again.
I’ve had a butternut squash sitting on the counter for a couple of weeks so I decided it was time to put it to use. Plus, I’m all out of my sausage and I just needed something fun alongside my eggs.
These cakes came out great! They don’t hold up as well as potato cakes but the flavor was spot on. The outside gets crispy if you use a bit of fat or oil and the inside is soft and flavorful.
Here’s what I did..
- 300g grated raw butternut squash (about 1 cup packed)
- 1/2 onion, grated (50g)
- 1 egg
- 1/4 cup almond flour (28g)
- 2 tsp ground cumin
- 2 tsp dried chives
- 1/2 tsp allspice
- 1/2 tsp kosher salt
- 1/4 tsp ground red pepper
- About a tbsp of oil or fat for frying. I used the fat from my bacon.
Heat a skillet over medium-high heat.
Mix all ingredients together. Form into small patties and add them directly to the skillet. Cook about 3 minutes a side until golden brown. The smaller they are the better they will stay together.
I served mine with scrambled eggs and bacon. It was the breakfast of champions!
FYI: I ate the rest of them with lunch. I couldn’t help myself!
|Servings||Amt per Serving|
|135||8g||3g||Points: 3||P+: 4|
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