Jo Fallakh

Spicy squash pancakes

Ingredients:

1 cup grated butternut squash
1 cup grated sweet potato
1/2 onion, grated
1 garlic clove, minced
1 egg replacer (use 1 tbsp ground flax seed with 3 tbsp water, or boxed variety)
1 tsp lemon zest
1 tsp dried thyme
1/2 tsp cumin powder
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 cup flour
1/2 tsp baking powder
1 tbsp vegan marg

Peel and cut small squash and sweet potato into quarters. Blanch potato and squash for a few minutes in boiling water. Remove vegetables from water and allow to cool. Grate squash, sweet potato and onion and set aside in a colander to drain for 10-15 minutes. Mince the garlic clove and stir in. Add the egg replacer.

Mix lemon zest with thyme, cumin, cayenne, and salt. Add spice mix to grated vegetables, and stir in flour and baking powder.

Form batter into flattened balls and pan fry on high heat until they are crispy (using margarine as required to prevent sticking). Make sure your frying pan is quite hot.

Eat them right away!
We dipped these hot little fritters in a cooling vegan yogurt sauce, and had some delicious wild rice alongside. Super yummm.

Tagged: dinner, pancakes, savory, squash, sweet potato, vegan