Important: Use Roasted Spaghetti Squash as described in another blog entry.
Ingredients:
- 1/2 tbsp. organic extra-virgin olive oil
- 2 shallots (don't use green onions unless you cannot find shallots), minced
- 1 small jalapeno, minced
- 1 1/2 tbsp. ginger (fresh will work best, but powder is okay)
- 1/2 tsp. cumin
- sea salt
- black pepper
- 1 1/2 cups Roasted Spaghetti Squash (see note above)
- 1 egg beaten
- 1/8 cup all-purpose flour
Directions:
- Pre-heat oven to 275 F
- Heat oil in a non-stick skillet
- Add shallots, jalapenos and ginger
- Cook about 5-7 minutes over low heat
- Add cumin, salt and pepper to taste
- Let cool slightly
- Transfer from skillet to a large bowl and stir in the squash, egg and flour
- Coat skillet with spray
- Scoop about 1/4 cup of mixture and drop into skillet - should make 6 pancakes
- Cook about 4-5 minutes, flip over and cook another 4-5 minutes - should be golden brown
Serves 2
Nita and I agree this is a good recipe to accompany some "heavy" meats like beef bratwurst. Really good tasting!!!!!
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