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Summer Squash Patties

What you need: 

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
more)
egg substitute equivalent to one egg
sandwich fixins-- bread or rolls, sprouts, tomatoes, tasty sauce, whatever!

What you do: 

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.

Preparation Time: 
25-30 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Very tasty!  My house mate has been bringing in tons of squash from the garden, so I've been trying to find creative ways to prepare them.  I served them with homemade pita bread and a chilled black bean/corn/rice/cucumber/curry salad.  Yummy!  I also liked the patties with some BBQ seasoning, horseradish sauce, and pickle relish.  I really didn't know what to expect these to be like, but I'm definitely keeping the recipe handy.  Thanks!

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Lovely, and easy to adapt to what I have in the kitchen, if it's not quite what the recipe asks for!  Great for all my excess squash (my garden floweth over!)!

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This is great!
i made this for my whole family for lunch today,
its a good thing my garden is over flowing with squash

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These were so good!  They held together very well, too. 

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I forgot to mention that I added a tiny splash (maybe 1/2 teaspoon) of toasted sesame oil.  I don't think it's necessary, but it gave these a toasty note. 

I imagine any combo of fresh herbs, spices, and aromatics would be great, if your taste doesn't run to ginger & green onions.

Just found out that these are very tasty left over.  They stay firm and resistant to the bite, and retain their pretty yellow color (if you use yellow squash) and bright seasonings. 

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