Low Protein Butternut Squash, Coriander and Spring Onion Cakes (PKU)

Butternut Squash, Coriander and Spring Onion Cakes

Ingredients

• 1 cup butternut squash (cubed)
• 2 tbsp. potato flour (NSPKU approved. We purchased it online here: https://bit.ly/2zrCd4a)
• 1 tbsp. coriander
• 1 spring onion
• 1 tbsp. sweet chilli dipping sauce

For this recipe you will also need cooking oil, salt and pepper to taste (optional).

Method

• Turn on the hob to a medium heat and add 1 tbsp. cooking oil.
• Chop the butternut squash into small chunks, cover and microwave for 3-4 minutes, stirring half way.
• In a mixing bowl, mash the butternut squash with the chopped onion, coriander and flour.
• Roll the mixture into 5cm diameter balls and fry for 2-3 minutes on each side.
• Serve with the sweet chilli dipping sauce.

Serves

1 person.