Chivey squash cakes

12 Servings

Ingredients

Quantity Ingredient
4 cups Winter squash; pureed
1 cup Flour
1½ teaspoon Baking powder
½ teaspoon Baking soda
1 pinch Salt
¼ teaspoon Pepper
½ teaspoon Ginger
½ teaspoon Nutmeg
¼ teaspoon Allspice
¼ teaspoon Cayenne pepper
2 Egg whites
2 teaspoons Unsalted butter
1½ cup Buttermilk
3 tablespoons Chives
1 tablespoon Olive oil

Directions

Combine all the dry ingredients and set aside. In large mixing bowl, combine egg whites and squash until thoroughly mixed. Add softened butter.

Stir in ⅓ of the dry ingredients and ½ cup of buttermilk. Continue adding dry ingredients and buttermilk until it is all thoroughly mixed into the water. Add chives. Chill batter in refrigerator for 30 minutes. Heat oil in skillet. Form "cakes" out of squash batter and saute until evenly browned on both sides. Serve immediately. Makes 12 cakes.

Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #682 by L979@... on Jul 21, 1997

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