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Chivey Squash Cakes
| Ingredients | |||
| 4 | cup | winter squash, pureed | |
| 1 | cup | flour | |
| 1 1/2 | teaspoon | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1 | salt, pinch | ||
| 1/4 | teaspoon | pepper | |
| 1/2 | teaspoon | ginger | |
| 1/2 | teaspoon | nutmeg | |
| 1/4 | teaspoon | allspice | |
| 1/4 | teaspoon | cayenne pepper | |
| 2 | each | egg, whites | |
| 2 | teaspoon | butter, unsalted | |
| 1 1/2 | cup | buttermilk | |
| 3 | tablespoon | chives, fresh, chopped | |
| 1 | tablespoon | oil, olive | |
Directions: | |||
| 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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