Butternut Squash and Chickpea Cakes
Temps
40 min
Difficulté
moyen
Ingrédients
10
Budget
~6-10 €
Valeurs nutritionnelles
Score santé
Moyen · /100
320 kcal
par portion
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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.
