Butternut Squash and Leek Latkes with Pan Roasted Cumin recipes
Ingredients
- 1 1/2 tablespoons cumin seeds
- 12 oz (340gr) butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
- 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
- 2 tablespoons unbleached all-purpose flour
- 3/4 teaspoon sea salt
- ground black pepper
- 2 large eggs – lightly beaten
- olive oil
- 1/4 cup sour cream
- cilantro leaves
Instructions
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