3 medium-sized summer squash (yellow, crookneck, or zucchini)
1 1/2 tablespoons freshly grated ginger
3 green onions, finely sliced
1 clove garlic, minced
1/2 teaspoon salt
1/2 jalapeno, minced, or hot sauce to taste
several grinds fresh pepper
3/4 cup rolled oats
3/4 to 1 1/2 cups breadcrumbs or other starch as binder (as needed) (may even be slightly
egg substitute equivalent to one egg
sandwich fixins-- bread or rolls, sprouts, tomatoes, tasty sauce, whatever!
Shred the summer squash on the big-holed side of a box grater or with a food processor. It's fine if the pieces are uneven and if some odd-shaped slices get in, but the bulk of this needs to be shredded.
Add everything else and moosh it together with your hands until you have a mass that will cling together and can be formed into patties that hold their shape. Add more starch (breadcrumbs, wheat germ, oat bran, flour, whatever) to taste.
Make 6 patties of this mixture. They will be sizeable burger-sized chunks. Cook on medium heat on a lightly oiled skillet-- they'll brown up and look delicious. If you want them to be more thoroughly cooked, toss them into a quick oven for about 15 minutes-- they will be juicy and delicious.
Serve on bread or buns with a mild, tangy sauce-- I used a gingery miso mayo, but wing it! Tomatoes and sprouts are nice on these. I wish I'd had mung bean sprouts on hand-- I think they'd have been divine with these.
All ingredients are flexible and to taste, but the combination of green onion, ginger, and garlic was delectable with the squash-- delicate and very gently spicy. I threw in about a cup of cold, left over rice into this, and it was a tasty addition-- any compatible leftovers can probably be accommodated.