Butternut Squash Chickpea Cakes with Red Onion Marmalade & Cucumber Raita

Cooling cucumber raita and sweet red onion jam accompany spiced butternut squash cakes with chickpeas, cornmeal, cilantro and lemon.

Butternut Squash Chickpea Cakes
9 small cakes
2 tbl extra virgin olive oil, plus more for cooking
3 cups butternut squash, peeled, small dice
1/2 tsp cinnamon
salt and pepper
1-15oz can chickpeas, drained and rinsed
1/3 cup cornmeal, plus more for coating
2 garlic cloves, minced
3 tbl minced cilantro
2 tsp garam masala
2 tsp cumin
1 tsp fresh thyme leaves
1/2 tsp cayenne
1 1/2 tsp ener-g egg replacer mixed with 2 tbl water until frothy
juice of 1/2 lemon

Saute the squash in olive oil with cinnamon, salt and pepper until tender.
Transfer to a bowl and add the chickpeas, cornmeal, garlic, cilantro, garam masala, cumin, thyme, cayenne, ener-g egg and lemon juice. Season with salt and pepper. Mash until only a few beans are left whole. Form into small patties. Chill for 15 minutes.
Pour a thin layer of olive oil in the pan and heat up.
Coat the patties in cornmeal then saute until golden brown on both sides, 10 minutes total.

Cucumber Raita
1-6oz plain coconut yogurt
1 cup minced cucumber, seeded (about 3/4 a cucumber)
3 tbl minced cilantro
1 garlic clove, minced
juice of 1/2 lemon
salt and pepper, to taste

Combine all of the ingredients and let chill for at least 15 minutes before serving.

Red Onion Marmalade
1 large red onion, large dice
1/2 cup apple cider vinegar
3 tbl organic light brown sugar
1 tsp fresh thyme leaves
salt and pepper

Combine all of the ingredients in a pot and bring to a boil. Reduce to a simmer and cook for 15 minutes until thick and jam-like.