Low Protein Butternut Squash, Coriander and Spring Onion Cakes (PKU)
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Low Protein Butternut Squash, Coriander and Spring Onion Cakes (PKU)

    • Calories: 300 kcal
    • Phe: This recipe does not need to be counted as exchanges.

  • ServingsFor 1 Person

    • Ingredients

    • 1 cup butternut squash (cubed)
    • 2 tbsp. potato flour (NSPKU approved. We purchased it online here: https://bit.ly/2zrCd4a)
    • 1 tbsp. coriander
    • 1 spring onion
    • 1 tbsp. sweet chilli dipping sauce

    For this recipe you will also need cooking oil, salt and pepper to taste (optional).

    • Method

    • Turn on the hob to a medium heat and add 1 tbsp. cooking oil.
    • Chop the butternut squash into small chunks, cover and microwave for 3-4 minutes, stirring half way.
    • In a mixing bowl, mash the butternut squash with the chopped onion, coriander and flour.
    • Roll the mixture into 5cm diameter balls and fry for 2-3 minutes on each side.
    • Serve with the sweet chilli dipping sauce.

     

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