Indian

Curry Squash Potato Cakes is for Side Dish.

Curry Squash Potato Cakes takes 90 minutes to prepare.

Curry Squash Potato Cakes takes 25 minutes to cook.

Curry Squash Potato Cakes makes 6 servings.

The ingredients for Curry Squash Potato Cakes are:

1 roasted squash, scooped out (about 3 cups of flesh from the one I used)
4 Sm/med or 2 lg potatoes, baked (NO Tinfoil or microwaving, you want DRY baked tatoes) and scooped out
1 Tbsp Molasses, blackstrap is what I used
Garam Masala
Curry
Onion Powder
Garlic Powder
Dry Mustard
Tumeric
Fresh Nutmeg
Ancho Chile Powder
Salt
Pepper

1/4 cup Sunflower Oil to cook them in.

Here is how you make Curry Squash Potato Cakes:

Makes 6-8 servings. Info is calculated for 6.First, earlier in the day or day before roast the squash and potaoes. Scoop them into a dish and use a masher to smoosh them together. Then add the spices and molasses. I give you permission to experiment! Add spices till it tastes good to you AFTER you mix in well. Refridgerate till cook time.You can either pan fry (watch out for sticking) or bake them. I chose to bake mine. Make six patties. Once you have them on the cooking surface you can smoosh them out to make them thin. Cook till it's a bit crusty.Number of Servings: 6Recipe submitted by SparkPeople user DRAGONSPITTLE.

The nutritional information for Curry Squash Potato Cakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 155.0

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 638.5 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 5.3 g
• Protein: 2.2 g

Curry Squash Potato Cakes is Indian cuisine.

The dietary needs meet for Curry Squash Potato Cakes is Vegan