1 tablespoon olive oil
1⁄4 cup diced onion
2 cups grated butternut squash, packed
1 teaspoon curry powder
1 teaspoon ground cumin and jeera powder
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper
1 large egg, beaten
1⁄4 cup chana flour
3 tablespoons corn flour
2 tablespoons olive oil
1⁄4 cup sour cream for garnish (optional)
2 tablespoons pumpkin seeds for garnish (optional)
Heat 1 tablespoon olive oil in a skillet over medium
heat. Stir in onion; cook and stir until onion is
softened, about 5 minutes. Set aside to cool.
Place butternut squash in a large bowl, and season
with curry powder, cumin, sea salt, and black pepper.
Toss with a fork, then stir in the egg, chana flour, and
corn flour. Mix in cooled onions.
Heat 2 tablespoons olive oil in a skillet over medium
heat. Scoop about 1⁄4 cup of the butternut squash
mixture into the pan. Flatten to a patty about 1⁄4-inch
thick. Pan fry until crisp and browned, about 3 minutes
per side. Repeat with remaining squash mixture.
Top with sour cream and pumpkin seeds before
INFO / TIPS
by Saajida Ooni