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!