Butternut Squash Rösti Cakes

Name: Butternut Squash Rösti Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 680 grams baking potatoes, peeled and coarsely shredded in a food processor; 1 butternut squash neck, peeled and coarsely shredded in a processor; 2 servings Cayenne pepper; 118 milliliters cornstarch; 2 larges (large) eggs; 118 milliliters onion, minced; 2 servings Salt; 2 servings Sour cream, salmon caviar and chives, for garnish; 2 servings Vegetable oil, for frying

This recipe makes 2 servings with 680 calories, 18g of protein, and 9g of fat each. If $2.11 per serving falls in your budget, Butternut Squash Rösti Cakes might be an amazing gluten free and vegetarian recipe to try. Not Head to the store and pick up onion, eggs, cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a bowl, combine the shredded squash and potatoes with the cornstarch, eggs and onion and season with salt and cayenne. In a large nonstick skillet, heat 1/8 inch of oil until shimmering.

Ingredients you will need

Corn Starch

Potato

Ground Cayenne Pepper

Squash

Onion

Egg

Salt

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Add 2-tablespoon-size mounds of the mixture to the skillet and cook over moderate heat, turning once, until golden and cooked through, 4 to 5 minutes.

Ingredients you will need

Mounds Bar

Equipment you will use

Frying Pan

Drain on paper towels and repeat, adding more oil to the skillet as needed and wiping out the pan occasionally. Top the rsti cakes with sour cream, caviar and chives and serve hot.

Ingredients you will need

Sour Cream