Name: Squash Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup of butternut squash puree (Homemade, Canned baby food or Frozen); 1 egg beaten; ½ cup of panko. * Use an additional ¼ cup if you used canned baby food or frozen as this mixture is a little more liquid; 1 Scallion, finely chopped or 2 tablespoon of red onion (Marquis favorite); ¾ teaspoon cumin; 2 tablespoons chopped fresh cilantro ( ½ teaspoon dried cilantro); 2 tablespoons olive oil; 2 tablespoons flour- optional (helps to hold the cakes together when using premade squash puree.

Description

These savory squash cakes are soft, flavorful, and perfect for babies exploring finger foods or anyone looking for a simple, veggie-packed dish.

Ingredients

Units

1 cup of butternut squash puree (Homemade, Canned baby food or Frozen)
1 egg beaten
1/2 cup of panko. * Use an additional 1/4 cup if you used canned baby food or frozen as this mixture is a little more liquid
1 Scallion, finely chopped or 2 tablespoon of red onion (Marquis favorite)
3/4 teaspoon cumin
2 tablespoons chopped fresh cilantro ( 1/2 teaspoon dried cilantro)
2 tablespoons olive oil
2 tablespoons flour- optional (helps to hold the cakes together when using premade squash puree.

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Instructions

Mix all your ingredients in a bowl.
Heat oil in medium pan on medium high heat.
Form 1 tbsp of the mixture into one pancake and add to the pan.
Cook about 5 at a time depending on the size of your pan.
Let them cook on one side for about 3 minutes or until golden brown. Flip and cook on the other side until golden brown.
Transfer to a plate lined with paper towel to absorb excess oil and to cool before serving.
Serve room temperature or warm them in oven/microwave.
Store in fridge for as long as 3 days.