Butternut Squash & Sweetcorn Cakes
Easy veggie cakes recipe for all the family to enjoy. They are made with yummy, simple ingredients. They are full of goodness and super tasty.
Prep time: 15 minutes / Cooking time: 20-25 minutes
Makes 12-14 cakes
INGREDIENTS:
300g butternut squash, peeled & grated
2 eggs
100g plain flour
200g sweetcorn
4 spring onions, finely chopped
2 cloves of garlic, crushed
½ tsp Cajun seasoning or a spice of your liking (optional)
Oil for cooking
METHOD:
1. Peel the butternut squash, remove the seeds, cut into large chunks and grate.
2. In a large bowl, add the eggs, flour, crushed garlic & spices (if using) and whisk well.
3. Add the grated butternut squash, drained sweetcorn and chopped spring onions to the egg mixture, mix well and season.
4. Heat oil in a large frying pan over medium heat. Carefully drop large spoonful of the batter and spread with the back of the spoon. Repeat, until the frying pan is full of fritters but making sure to leave a gap between them.
5. Cook the cakes for 2 -3 minutes or until golden brown in one side. Flip the cakes to the other side and continue cooking for another couple of minutes until cooked through.
6. Repeat the process until you have cooked the remaining cakes. Serve warm.
TIPS:
✔ These cakes are lovely served with sour cream for dipping and a side salad.
✔ They also make a lovely brunch with a fried or poached egg on top.
✔ You could use different vegetables, like grated courgettes, carrots, broccoli or diced peppers.
