Curried Squash Pancakes with Arugula and Apple Salad

1. 1

   In a large bowl, whisk together the egg, egg white, flour, curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2. 2

   Using a food processor fitted with the largest grating attachment, grate the squash, then fold into the egg mixture.

3. 3

   Working in three batches, heat 1 teaspoon oil in a large nonstick skillet over medium heat.

4. 4

   Gently drop 5 spoonfuls of the squash mixture into the skillet (a scant 1/3 cup each).

5. 5

   Slightly spread the mixture to create a 3-inch pancake and cook until golden brown, 5 to 6 minutes per side; transfer to a plate.

6. 6

   Repeat twice.

7. 7

   Meanwhile, in a large bowl, whisk together the vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt.

8. 8

   Fold in the arugula and apple, and the walnuts, if using.

9. 9

   Serve with the squash pancakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.