buffalo parmesan squash cakes
Love my cakes, from potato to crab to veggy.Recently My daughter brought me a few home grown squash. Heres a low carb healthy made cakes, no flour! Enjoy as side dish or main meal. And of course I had to make them Buffalo style. But feel free to omit the buffalo sauce and serve with applesauce or sour cream. Can use summer or winter squash.
prep time
cook time
35 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 2 cups shredded seeded squash
- 1 - lg egg
- 1 teaspoon franks hot sauce (more or less)
- 1/4 cup chopped green onion
- 1/4 cup fresh grated parmesan
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon each s&p
- 1 tablespoon olive oil
How To Make buffalo parmesan squash cakes
-
Step 1Preheat oven to 400 Grate squash in processor or grate box. Place in clean towel to squeeze out excess water. -
Step 2Wisk egg,& hot sauce (depending how hot you like) add onions and parsley, pour over squash, and mix. Combine parm and S&P to squash ingrdients.
-
Step 3Heat olive oil in cast iron pan. Place 1/3 cup of mix to hot oil, pat down. til You make 4 cakes. cook til crispy brown about 3-4 minutes. Gently flip over and place in oven and bake another 10min. Serve imediately. Great as side dish with Chicken or main dish served with blue cheese dressing & or buffalo wing sauce. Salsa good also.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Vegetables
Tag:
#Healthy
Keyword:
#squash
Keyword:
#cakes
Keyword:
#buffalo
Keyword:
#hotsauce
Ingredient:
Vegetable
Method:
Pan Fry
Culture:
American
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