Left over squash. Unless you’re making a soup, it’s usually the case that a recipe calls for only a cup or two of the orange cubed beauties, leaving one with squash to use up in a hurry. After recently making a macrobiotic favourite of mine, aduki beans and squash, I found myself in this exact predicament.
If I was making these cakes in the fall or winter, I’d be tempted to roast or saute the onions and squash in oil. But since spring is here I craved something a little lighter, a tad less warming and intense. Since I knew that the cakes were going to be fried, I opted to first steam the squash and onion until they morphed into something entirely sweet, tender and delicious. Tasty, but still light, the cakes are fast and easy to throw together. Just be careful when handling them, as the patties are a bit delicate and can crumble easily. If that happens, no biggie, you just have crumbly bits of crispy quinoa cake instead.