Directions:
- Combine squash and onion in a medium saucepan with boiling salted water to cover. Cook 10 minutes or until squash is tender; drain well. Mash squash and onion; drain once again. Stir in egg, salt, and pepper.
- Sift flour and baking powder together. Add to squash mixture; mix well.
- Drop mixture by tablespoonfuls into a small amount of hot oil (375°); brown on both sides. Drain well on paper towels.
- Serving Suggestions: Squash Cakes may be served with Horseradish Sauce or Mustard Dip Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.43 Kcal (1848 kJ) | ||
| Calories from fat | 45.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 8% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 1905.86mg | 79% | |
| Potassium | 1666.16mg | 35% | |
| Total Carbs | 83.86g | 28% | |
| Sugars | 20.94g | 84% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 17.22g | 34% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 1.9mg | 11% | |
| Calcium | 309.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 69.02 Kcal (289 kJ) | ||
| Calories from fat | 7.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 8% | |
|---|---|---|---|
| Cholesterol | 25.59mg | 55% | |
| Sodium | 297.98mg | 79% | |
| Potassium | 260.5mg | 35% | |
| Total Carbs | 13.11g | 28% | |
| Sugars | 3.27g | 84% | |
| Dietary Fiber | 0.53g | 14% | |
| Protein | 2.69g | 34% | |
| Vitamin C | 4.3mg | 46% | |
| Iron | 0.3mg | 11% | |
| Calcium | 48.3mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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