Sesame-Crusted Kabocha Squash Cakes

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Sesame-Crusted Kabocha Squash Cakes

 

New to the US market, kabocha winter squash has a sweet and creamy

deep orange flesh. Its water content varies, so adjust the amount of

bread crumbs accordingly to produce firm cakes. Butternut or acorn

squash can be used in place of kabocha. Serve with Plum-Ginger Relish

and Japanese-Style Kimchee.

From VALENTINE'S CAFE

 

1 kabocha squash (about 2-1/2 pounds)

1 tablespoon tahini paste

5 scallions, chopped

1 teaspoon ground cardamom

2 teaspoons ground ginger

Salt to taste

1 tablespoon to 2 cups bread crumbs, as needed (gluten-free work great)

3 tablespoons sesame seeds, or more

Cooking spray or oil

 

 

1. Preheat oven to 500°. Cut squash into large sections of uniform

size and roast on a cookie sheet until squash can be pierced with a

knife, 15 to 20 minutes. Remove from oven and allow to cool.

 

2. Scrape cooled pulp from squash into a large bowl. (Discard skin or

save for another use, such as stock.) Add tahini, scallions,

cardamom, ginger, and salt, mixing thoroughly.

 

3. Add enough bread crumbs to stiffen squash mixture. (It must be

firm in order to form cakes.) On waxed paper or plastic wrap, form

1/4-cup portions into 3-inch cakes and coat with sesame seeds.

 

4. Lightly spray or oil a large nonstick skillet and set over medium

heat. Sauté cakes, a few at a time, until browned on both sides,

about 3 minutes per side.

 

5. Allow two cakes per person for an appetizer. Serve with 1 to 2

tablespoons of Plum-Ginger Relish and about 1 tablespoon of Japanese-

Style Kimchee.

 

Makes about 12 3-inch cakes.

 

PER 2 CAKE SERVING: 106 CAL (34% from fat), 4g PROT, 4g FAT, 16g

CARB, 226mg SOD, 1mg CHOL, 4g FIBER

 

 

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking