Chivey squash cakes

 
                            Chivey Squash Cakes
 
 Recipe By     : Low Fat * No Fat
 Serving Size  : 12   Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          winter squash -- pureed
    1      cup           flour
    1 1/2  teaspoons     baking powder
      1/2  teaspoon      baking soda
           pinch         salt
      1/4  teaspoon      pepper
      1/2  teaspoon      ginger
      1/2  teaspoon      nutmeg
      1/4  teaspoon      allspice
      1/4  teaspoon      cayenne pepper
    2                    egg whites
    2      teaspoons     unsalted butter
    1 1/2  cups          buttermilk
    3      Tablespoons   chives
    1      Tablespoon    olive oil
 
 Combine all the dry ingredients and set aside.  In large mixing bowl, combine
 egg whites and squash until thoroughly mixed.  Add softened butter.  Stir in
 1/3 of the dry ingredients and 1/2 cup of buttermilk.  Continue adding dry
 ingredients and buttermilk until it is all thoroughly mixed into the water.
  Add chives.  Chill batter in refrigerator for 30 minutes.  Heat oil in
 skillet.  Form "cakes" out of squash batter and saute until evenly browned on
 both sides.  Serve immediately.  Makes 12 cakes.
 
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