Butternut Squash and Leek Latkes with Pan-Roasted Cumin

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

recipe by

20
calories
10
ingredients
36
servings
3.716

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Ingredients

1 1/2 tbsps cumin seed
12 ozs butternut squash peeled, seeded, and grated coarsely
1 leeks medium-sized, white and light green parts only, halved and cut crosswise into ¼-inch-thick slices
3/4 tsp sea salt
ground black pepper Freshly, to taste
2 large eggs beaten lightly
olive oil for frying
1/4 cup sour cream
36 coriander leaf for garnish

Nutrition Facts

20
calories
1
g fat
0
g sugar
Amount Per Serving (recipe is 36 servings)
Calories 20
Calories From Fat 10
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 10mg
3%
Sodium 30mg
1%
Potassium 50mg
1%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
2%
Vitamin A
20%
Vitamin C
4%
Calcium
2%
Iron
2%

Weight Watchers Points

PointsPlus: 1
SmartPoints: 1