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Summer Squash Patties

What you need: 

4 green onions, chopped
2 tablespoons canola oil
2 medium red potatoes, grated
2 medium yellow summer squash or zucchini, grated
1 cup quick oats
2 egg substitutes (
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup canola oil

What you do: 

1. Saute green onions in 2 tablespoons canola oil over medium heat for about 2-3 minutes. Add grated potato and let cook about half way and then add summer squash.
2. In a medium sized clean bowl, add oats, egg substitutes, salt and pepper. Mix well. Add squash mixture and blend with a fork.
3. In a clean pan at a medium heat, warm the 1/4 cup canola oil. Spoon mixture in and form patties (8). Let brown 2-3 minutes and turn. Brown other side.
Great on their own, but good with vegan yogurt or sour cream on top too!
We like these with a mess of greens on the side or a salad filled with fresh goodness from the garden. Enjoy!

Preparation Time: 
20 minutes
Cooking Time: 


I made this with some of my excess winter squash.  I peeled an acorn and butternut squash (much easier if you boil it for about 10 minutes first).  I made some vegan ranch and served it on top of the patties.  This was really good, and I'll definitely make it again.  I will probably add more salt or seasoning next time.


these were okay, but I wasn't crazy about them and I threw out about half the mixture because no one was eating it. I don't have a food processor yet and it was a lot of work to grate everything. they were soggy and the texture is a little strange with the bits of vegetable inside. (they resemble burgers, so it's unexpected.) I did coat them with cornmeal, but I should have followed keda's salt idea. I made some of them really flat to minimize the sogginess and served one as a sandwich and ate one plain. I made bean salad on the side (with cannellini and green beans). the patties taste okay alone, but a sauce is good too. I won't make them again until I get a food processor with a grating attachment.


Pretty good... and unique. Needs some work though. We liked how everything's shredded. It's like a healthy potato pancake with added zucchini. A different way to use potatoes.

Added 2 Tb of nutritional yeast, 1/2 tsp thyme (which complemented the flavors nicely!), and sprinkled cornmeal on top and bottom of patties. Used cooking spray instead of 1/4 cup oil, and then used only 1 Tb oil when sauting green onions. Cooked half of the batter mix and frigerated the other half for the next day. Just half of the mix made five patties which for two people turned out very filling!

Served with corn on the cob and fresh tomato salad (with red wine vinegar and basil). Cornmeal adds nice crispness on top (but beware not to burn it when cooking the patties). For leftovers the next day we served it with kale saute on this website (kale, onion, mushrooms, tomatoes, garlic). We also tried some salsa on top. Might want to serve it with a sauce, such as honey mustard dressing or salsa as it was alittle dry. Next time might omit potatoes and just have zucchini. Also might omit oats as it didn't seem to do much, and we prefer without.

Great recipe to experiment on, as it was good; it just needs that extra something to make it great. Might add crushed red pepper or other spices, or add beans to it.


This recipe was a great way for me to use up some of my squash bounty. I added some nutritional yeast and fresh dill and thyme from my herb garden. I noticed during the first batch that they were sticking some to my pan, so I coated them in corn meal and that solved the problem while also adding a great crunchy outside. I topped them with a dip made from sour surpreme, some garlic, salt and pepper, and some fresh dill. Amazing.


I love this recipe! They also went over really well with my boyfriend, who tends more toward kid-friendly fare! I threw on a little bit of asiago cheese on top of each patty for a little sumthin' sumthin'. We're not vegan so I enjoyed some cottage cheese, while he did yogurt, along with some summery salad too.

I wolfed down my two patties - we put aside four for lunches tomorrow - in about five seconds flat; we'll definitely be making these again!


:)  The patties tasted very good...a bit of work and more like a potato pancake with squash in it.  I doubled the recipe and it served four for dinner with a salad...tasty!


this is great. it's not the season for summer squash now, but i'm definitely trying these in August when we get tons of them from our family friends.

TIP: if your summer squash is too watery, sprinkle it with salt right after grating and leave on the colander for 10 minutes.


Great new idea for summer squash! I used Vegetable Broth instead of the oil - with a little bit of canola oil spray for crisping. These are a little soggy, reminiscent of hash browns - a lot of liquid in these veggies! Great flavor!



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