½ spaghetti squash, roasted and shredded
½ cup kale, ribs removed and roughly chopped
¼ cup fresh coriander leaves, chopped
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
1 Thai chili, finely chopped
2 tablespoons oat flour
1 tablespoon ground flaxseed
Salt to taste (start with about ½ teaspoon and then adjust)
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
1/8 teaspoon red chili powder
Juice of half a lime
Oil for greasing the baking sheet
- Preheat oven to 400°F
- Cut squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side to stabilize the half. Place the half, cut-side up on a foil lined baking sheet. Season and coat to your liking. We recommend with a little olive oil and salt and pepper. Roast in oven for about 45 minutes or until they are fork tender. Shred squash with a fork when cooled.
- While squash is cooking, chop kale, coriander leaves, onion, thai chili and garlic cloves
- Grease a baking sheet with oil.
- In a large mixing bowl, mix all ingredients with the exception of the oil.
- Form mixture into cakes (about 2.5 inches in diameter) and place on oiled baking sheet. Drizzle each with olive oil.
- Cook in oven for 20 minutes, then flip cakes and rotate tray and cook for another 20 minutes.
- Serve with your favorite topping. We enjoy these cakes with a Greek yogurt, pesto dip.