Ingredients:

6 medium-sized red potatoes washed and shredded; do not peel*
1 1/2 cups (375 mL) peeled, seeds removed, shredded butternut squash*
1/2 tsp (2 mL) black pepper
1 Tbsp (15 mL) sea salt or kosher salt
2 large eggs
2 green onions, diced
4 1/2 tsp cornstarch
1/2 tsp (2 mL) sriracha or hot sauce (optional)
2 Tbsp (30 mL) grapeseed or vegetable oil

Instructions:

In a large mixing bowl, add all ingredients into large mixing bowl. Mix well until combined.

Meanwhile preheat large fry pan to medium high.

Add 2 tablespoons grapeseed oil or vegetable oil to pan.

Drop potato squash mixture in 1/2 cup portions into pan, press down until shape of pancake. Fry 2-4 minutes or until golden brown, then flip and fry other side for another 2-4 minutes.

Serve with sautéed vegetables topped with an egg your way and or hollandaise on top!

* shred vegetables using a cheese grater.

Tip: Place potatoes into cold water if you are not cooking them right away. Be sure to drain water off well and squeeze out all moisture before cooking for this recipe.

Makes: 8-10 squash cakes (gluten-free)*

Prep Time: 10 minutes
Cook Time: 20-25 minutes

Nutrients per serving:

Calories: 146
Protein: 4 g 
Total Fat: 4 g 
Fibre: 7 g 
Sodium: 620 mg

Recipe provided by Christa Bruneau-Guenther, owner and executive chef at Feast Café Bistro in Winnipeg, Manitoba.