What would you like to know?
Share this Story

Summer Squash Cakes

Summer squash is abundant at the farmers' market and perhaps even in your own garden. To put this versatile fruit (yes, botanically, squash is a fruit) to good use, try these veggie cakes with your favorite non-dairy creamy dipping sauce.

Summer squash is abundant at the farmers' market and perhaps even in your own garden. To put this versatile fruit (yes, botanically, squash is a fruit) to good use, try these veggie cakes with your favorite non-dairy creamy dipping sauce.
Summer squash is abundant at the farmers' market and perhaps even in your own garden. To put this versatile fruit (yes, botanically, squash is a fruit) to good use, try these veggie cakes with your favorite non-dairy creamy dipping sauce.

Summer Squash Cakes

Makes 8

Ingredients:

  • 3 cups grated summer squash

  • 1/2 cup minced onion

  • Egg-free substitute equivalent of 1 egg

  • 2 tablespoons dairy-free sour cream

  • 3 tablespoons vegan mayonnaise

  • 2 tablespoons minced fresh parsley

  • 1 tablespoon fresh thyme

  • 1 teaspoon dried oregano

  • 2 tablespoons minced lemon zest

  • 1/2 teaspoon salt

  • Freshly ground black pepper to taste

  • 1 cup whole grain bread crumbs

  • Olive oil

  • 1/2 cup all purpose flour


Directions:

  1. Place squash on a clean kitchen towel and wrap towel around squash then twist to squeeze out excess liquid.

  2. Transfer squash to a large bowl and add onion, egg substitute, sour cream, mayo, parsley, thyme, oregano, lemon zest, salt and pepper, stirring to combine.

  3. Gradually add bread crumbs, mixing until ingredients hold together when shaped into a patty.

  4. Form 8 patties and place on a baking sheet. Refrigerate cakes for 1 hour.

  5. Preheat oven to 400 degrees F. Pour 1/4 inch of olive oil into a large oven-proof skillet and place over medium-high heat.

  6. Dredge cakes in the flour, lightly coating both sides, and place in the skillet.

  7. Cook for 1 minute on each side then place skillet in the oven. Cook for 5 to 6 minutes. Flip and cook for another 5 minutes or until cakes are lightly browned and crisp on the outside.

  8. Serve immediately with your favorite dipping sauce.


More delish vegan dinner recipes!
Comments
Recommended for You
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!