With all the burgers I’ve been scarfing down as part of the YEG Burger Odyssey, I’ve been eating lost of simple, veggie- laden meals at home lately. And since its been a while since I shared a recipe with you all, I thought there’s no better time than the present!
One of my go-to meals lately has been spaghetti squash (what, did you really think I eat bacon 21 meals a week?) and I have been loving it. I love it so much, in fact, that I made a double batch this week, and decided to use the leftovers to create some delicious squash cakes with a few simple ingredients I usually have on hand.
If you’re like me, you appreciate ultra-simple recipes that taste amazing, especially on a weeknight when time is tight. This recipe calls for a whole lot of un-complicated stuff that you already have in your fridge, and all you have to do is throw it all in a bowl, stir it up, and fry it.
Sounds easy, right?
These crispy little cakes are extremely tasty, and so easy to make. They work as a side dish and they’re even great as the star of the show. I have no doubt you’re going to love them.
Pan Fried Squash Cakes
Mix the following ingredients in a medium sized bowl:
12 oz cooked spaghetti squash (cut in half, remove seeds and pulp, and roast face down in the oven 45 minutes @350 or until soft)
1 small carrot, peeled and shredded with a box grater
6 round slices of your favourite pickle, julienned (I used pickled zucchini I had kicking around)
1.5 oz fresh parmesan cheese or piave (I used piave)
1 tsp each salt and pepper
5 fresh basil leaves, chopped
1/2 tsp garlic powder
canola oil for frying
Once you have the ingredients mixed, add a couple tbsp canola oil to a frying pan over medium heat.
Drop spoonfuls of your mixture into the hot oil and flatten out.
Fry until golden brown, then flip over and brown the other side. Don’t fiddle with them too much before they’re browned – since there is no flour in the mix, they are pretty fragile until crisped.
Serve with sour cream.
Makes approx 9 four inch cakes.