Buffalo Parmesan Squash Cakes

5
Lisa G. Sweet Pantry Gal

By
@2sweetinc

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Cook:
35 Min
Method:
Pan Fry

Ingredients

  • 2 c
    shredded seeded squash
  • 1
    lg egg
  • 1 tsp
    franks hot sauce (more or less)
  • 1/4 c
    chopped green onion
  • 1/4 c
    fresh grated parmesan
  • 1 Tbsp
    fresh chopped parsley
  • 1/4 tsp
    each s&p
  • 1 Tbsp
    olive oil

How to Make Buffalo Parmesan Squash Cakes

Step-by-Step

  1. Preheat oven to 400

    Grate squash in processor or grate box. Place in clean towel to squeeze out excess water.
  2. Wisk 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.
  3. Heat 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.

Printable Recipe Card

About Buffalo Parmesan Squash Cakes

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy




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