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