Spaghetti squash fritters
Hearty fritters are a perfect vehicle for Mediterranean flavors.
Ingredients
- 2 cups spaghetti squash cooked strands, separated(200 g)
- 1/2 cup olives (kalamata) (65 g)
- 1/4 cup cashew cheese or tofu cream cheese
- 1/4 cup pine nuts (30 g)
- 3 tbsp garbanzo bean flour (25 g)
- 2 tbsp flax seeds (ground)
- 1 handful oregano leaves (fresh) or 1/2 t. dried oregano
- 1 handful basil leaves (fresh) or 1/2 t. dried basil
- 1/2 tsp black pepper about 6 grinds
- 1/2 tsp sea salt fine-grained kosher salt
Instructions
- To prepare the squash, place on a baking sheet and bake for one hour at 350F/180C/gas mark 4 or until fork-tender. Let cool.
- Cut in half and scoop out the seeds with a grapefruit spoon. Flake into strands and measure out two cups packed strands (200 g) into a large bowl.
- Add the other ingredients, cutting the herbs into the bowl with kitchen shears. Mash well with a fork until everything holds together. Add additional garbanzo bean flour if needed. Patties should hold together when pressed.
- Use an egg ring or your hands to form the patties. Heat a non-stick or cast-iron griddle until very hot, then turn down the heat to medium. Spray or oil lightly. Add the fritters and cook until crispy on one side, about 7 minutes. Flip and cook another 7 minutes.
- Top with your favorite hearty tomato sauce and extra pine nuts and basil.
Notes
Per serving:
- 326 calories
- 25 g fat
- 0 g cholesterol
- 1206 mg sodium
- 375 mg potassium
- 21 g carbohydrate
- 6 g fiber
- 1 g sugars
- 8 g protein
- 9 Weight Watchers Points Plus