Squash Leek Fritters
8 ounces cubed butternut squash
2 slices whole-wheat bread
1 leek, sliced
1 can (14 oz.) chickpeas (garbanzos), drained
1 large egg
2 tablespoons flour
1 teaspoon chopped fresh sage leaves
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon red chile flakes
3 tablespoons olive oil, divided
1Put squash in a microwave-safe container with 1/4 cup water and cover with plastic wrap. Cook on high until squash is tender when pierced, about 3 minutes. Drain.
2Meanwhile, cut and saute a leek.
3Pulse bread in a food processor until fine crumbs form. Add squash, leeks, and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until blended.