Squash Cakes

My friend Koren recently posted a recipe to her Facebook page for Acorn Squash Patties.  They looked great however they called for bacon and eggs so I set out to veganize them. I changed the recipe quite a bit, probably enough to call it my own.



The recipe made 10 cakes, and I think with the addition of the bean puree makes them somewhat of a complete meal. Serve with a green salad and you are all set!

Squash Cakes

1 small acorn squash, halved and seeded
1 small butternut squash, halved and seeded
4 tbsp coconut flour
1 tbsp all purpose flour
1 tsp liquid smoke (or less depending on how much smokiness you want)
1/4 cup bread crumb
1/4 cup nutritional yeast
1 cup cannellini beans (I cooked dried beans but you could used canned as well)
1 tbsp fresh thyme, minced
Salt and pepper to taste
2 tbsp olive oil

Heat the oven to 400.  Place squash open side down on a baking sheet and roast for 20-30 minutes until the skin is very soft when pierced with a fork.  Remove from the oven and allow to cool.

Pulse the cannellini beans in a food processor until smooth. Add to a bowl. Scoop the flesh of the squashes and put into the same bowl along with all the other ingredients except the olive oil and mix well.

In a skillet over medium high heat add the olive oil. Once hot form into cakes and place in the skillet allowing them to cook about 2-3 minutes per side until golden brown.  Be careful when flipping them as they are quite soft.

Serve immediately.