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 Cakes

Makes 8

Ingredients:

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  • 3 cups grated summer squash
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  • 1/2 cup minced onion
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  • Egg-free substitute equivalent of 1 egg
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  • 2 tablespoons dairy-free sour cream
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  • 3 tablespoons vegan mayonnaise
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  • 2 tablespoons minced fresh parsley
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  • 1 tablespoon fresh thyme
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  • 1 teaspoon dried oregano
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  • 2 tablespoons minced lemon zest
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  • 1/2 teaspoon salt
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  • Freshly ground black pepper to taste
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  • 1 cup whole grain bread crumbs
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  • Olive oil
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  • 1/2 cup all purpose flour

Directions:

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  1. Place squash on a clean kitchen towel and wrap towel around squash then twist to squeeze out excess liquid.
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  3. 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.
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  5. Gradually add bread crumbs, mixing until ingredients hold together when shaped into a patty.
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  7. Form 8 patties and place on a baking sheet. Refrigerate cakes for 1 hour.
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  9. 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.
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  11. Dredge cakes in the flour, lightly coating both sides, and place in the skillet.
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  13. 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.
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  15. Serve immediately with your favorite dipping sauce.

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