Butternut Squash and Chickpea Cakes
Temps
40 min
Difficulté
moyen
Ingrédients
10
Budget
~6-10 €
Trying to lose weight?
Calerys, a nutrition coach on WhatsApp, tracks your calories from a photo of your plate — handy for a recipe like this one.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Moyen · /100
320 kcal
par portion
Trying to lose weight without the hassle?
Calerys is a nutrition coach on WhatsApp: send a photo of your plate and track your calories every day, working toward your weight goal without doing the math yourself.
Free · No sign-up · Reply in seconds
Vous avez besoin de
Vous avez peut-être cela chez vous
What about you — what’s your goal?
Etapes
- 1
Peel and cut the squash into small cubes, cook in a pressure cooker with a little water for 12 minutes.
12 min
- 2
Drain the chickpeas and blend with the cooked squash.
2 min
- 3
Grate the carrot and finely slice the onion.
3 min
- 4
Mix the chickpea puree with the flour, curry, carrot, and onion.
2 min
- 5
Season and form 6 cakes with your hands.
3 min
- 6
Heat the oil in a skillet and cook the cakes for 4 minutes on each side.
8 min
- 7
Serve the cakes hot with yogurt on the side.
