This recipe was born out of me having some leftover roasted sweet potatoes and spaghetti squash, so measurements can surely be adjusted according to how much you have. These 'cakes,' were surprisingly tasty, the scallions and parsley really added a nice flavor.
Sweet Potato & Spaghetti Squash Cakes
1/4 roasted sweet potatoes (I'm sure any form would work except pureed)
1/2 cup roasted spaghetti squash
1/2 tsp scallion, finely diced
1 egg, organic/cage-free
Pinch of fresh parsley, finely chopped
Pinch of sea salt
Pinch of ground pepper
Pinch of garlic powder
1/2 tsp baking powder
1 tbls coconut oil (for the pan)
Coat a medium-sized skillet with coconut oil and heat the pan on medium. Mash the spaghetti squash and sweet potatoes and then add in the rest of the ingredients one by one, blending until all ingredients are incorporated and the egg is beaten in.
Pour the batter into the pan making your desired amount of cakes, I made two medium-sized cakes. Turn the heat down to medium-low. Let these cook for about 5 minutes, when the bottom of the cakes are beginnng to harden and the tops begin to 'bubble,' its time to flip them. Once flipped, use your spatuala to pat them down a bit.
Cook for about another 5 minutes, flip once more and cook for about minute more on each side on low heat.
~ Serves 1-2
I had mine for breakfast with two eggs and a dollop of hot pepper apricot jam. Ummm yum.