Summer Squash Cakes

Summer squash is abundant at the farmers’ market and perhaps even in your own garden. To put this versatile fruit (yes, botanically, squash is a fruit) to good use, try these veggie cakes with your favorite non-dairy creamy dipping sauce.
Summer squash is abundant at the farmers’ market and perhaps even in your own garden. To put this versatile fruit (yes, botanically, squash is a fruit) to good use, try these veggie cakes with your favorite non-dairy creamy dipping sauce.

Summer Squash Cakes

Makes 8

Ingredients:

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• 3 cups grated summer squash

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• 1/2 cup minced onion

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• Egg-free substitute equivalent of 1 egg

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• 2 tablespoons dairy-free sour cream

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• 3 tablespoons vegan mayonnaise

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• 2 tablespoons minced fresh parsley

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• 1 tablespoon fresh thyme

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• 1 teaspoon dried oregano

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• 2 tablespoons minced lemon zest

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• 1/2 teaspoon salt

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• Freshly ground black pepper to taste

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• 1 cup whole grain bread crumbs

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• Olive oil

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• 1/2 cup all purpose flour

Directions:

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1. Place squash on a clean kitchen towel and wrap towel around squash then twist to squeeze out excess liquid.

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2. Transfer squash to a large bowl and add onion, egg substitute, sour cream, mayo, parsley, thyme, oregano, lemon zest, salt and pepper, stirring to combine.

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3. Gradually add bread crumbs, mixing until ingredients hold together when shaped into a patty.

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4. Form 8 patties and place on a baking sheet. Refrigerate cakes for 1 hour.

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5. Preheat oven to 400 degrees F. Pour 1/4 inch of olive oil into a large oven-proof skillet and place over medium-high heat.

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6. Dredge cakes in the flour, lightly coating both sides, and place in the skillet.

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7. Cook for 1 minute on each side then place skillet in the oven. Cook for 5 to 6 minutes. Flip and cook for another 5 minutes or until cakes are lightly browned and crisp on the outside.

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8. Serve immediately with your favorite dipping sauce.

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