These aren’t the most attractive dish I’ve ever made, but it’s my favorite way of making squash. I made this batch for a potluck this past weekend, where they all disappeared and I had to write the recipe down 3 times. Traditionally these are pan-fried, like a pancake, but this batch I baked in the oven to keep it healthier and make it tastier cold. I also like to occasionally make these veggie burger size for a light dinner. However you make them, they’re tasty on their own or dipped in homemade garlic mayonnaise.
- 2 large squash or zucchini, grated
- 1 red onion, grated
- 1 tbsp Cajun seasoning
- 2 eggs
- 1/2 cup whole wheat flour
Preheat oven to 425 F and thoroughly grease two cookie sheets (even on the silpat, if you’re using one). Wrap grated squash and onion into a clean tea towel and squeeze tightly, until no more liquid comes out. Mix in a large bowl with remaining ingredients. Place by heaping tablespoon full on prepared sheets and flatten slightly. Bake for 20 minutes, then flip gently, and bake for another 10 minutes. Makes 3 dozen.