The first time I made a version of this recipe I tried baking them and they were good, but not great. The second time I used just a little bit of oil and pan fried them and it really made all the difference. Feel free to use any type of flour for your dietary needs. They make a really nice appetizer, snack or side dish. They reheat well too.
- Cook Time
- Prep Time
- 10 patties ServingsServings
- 1 spaghetti squash, cut lengthwise
- 1 cup kale, ribs removed and roughly chopped
- 1/4 cup cilantro, chopped
- 3 green onions, minced
- 1 small jalapeno, seeded and minced
- 3 tablespoons minced peeled fresh ginger
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional)
- Coarse salt and ground pepper
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 tablespoon oil
Preheat oven to 400° and line a rimmed baking sheet with parchment paper. Cut the squash in half, lengthwise and scrape out the seeds. Spray the flesh with cooking spray and place face down onto the baking sheet. Bake for 35-40 minutes until knife-tender. Remove squash from oven and let it cool to room temperature.
Once the squash is cool, use a fork to scrape the flesh into long strands. Place the scraped squash strands into a large bowl. Stir in chopped kale, cilantro, green onions, jalapeno, ginger, cumin, coriander, chili powder, salt, eggs and flour. Mix well.
Bring a medium skillet over medium high heat add a oil. In batches add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.
Serve with guacamole if desired.