Butternut Squash Fritters (GF, V)

I had originally planned on making a way more complicated butternut squash patties with rolled outs and millet with a special shallot salsa... sounded exhausting. This was easy. It mostly just involved sitting around and waiting for the oven to do its job. And it turns out, a dollop of vegan sour cream will do the job as a topping.

Source: The Veg Life | Makes: 12 | Time: 40 min

Ingredients

1/2 cup All Purpose Flour or GF alternative

1/4 tsp sage or Italian seasoning

1/4 tsp pepper

1/4 tsp salt

1/4 tsp baking powder

3 cups butternut squash grated (I used a shredder attachment on my KitchenAid mixer)

2/3 cup vegan cheddar cheese grated

2 green onion finely sliced

4 tbsp beaten egg or vegan alternative

Instructions

Preheat oven to 400 degrees and line a baking sheet. Set aside.

Whisk together the dry ingredients, then add egg, cheese, green onion and squash. Mix well.

Using a cookie scoop, make six mounds on your baking sheet. Using a glass, press to flatten.

Bake for about 25 minutes or so until golden and set. Allow to cool slightly. They will continue to set up as they cool.

Serve with vegan sour cream.