Confetti Veggie Patties

One of my favorite things to do with yellow squash is to make them into Yellow Squash Patties. They are surprisingly good, and loved by myself and Handsome Man.

This morning I wanted to shake things up a little. I just got my veggie co-op yesterday and I have a friend with a garden who gave me some zucchini and yellow squash earlier in the week, so my veggies were just begging to be used! But I also love roasted red peppers, and happen to have an open jar in my fridge that we have been using for our Turkey Caesar Wraps. So... a new creation is born. Confetti Veggie Patties!

Confetti Veggie Patties

2 zucchini
2 yellow squash
1 onion
2 tsp. salt
1/4 c. roasted red peppers
1/2 c. cornmeal
1/2 c. whole wheat or white flour
1/2 tsp pepper
1 beaten egg
3/4 c. shredded sharp cheddar

Wash and trim squash and onion.









Shred with either a cheese grater (or a food processor if you have one!) and place in a colander in the sink. Add salt and mix into veggies your hands. Let sit about 10-15 minutes, then squeeze all the excess moisture out that you can using your hands.









Place in a bowl. Chop roasted red peppers and mix in with other veggies.









Add flour, cornmeal, and pepper and mix thoroughly. Mixture will look dry.









Add beaten egg and cheese and mix well. I recommend using your hands for this last part to make sure everything is thoroughly mixed. You don't want to have cheese clumps! Alright, so maybe you WOULD like to have cheese clumps, but still... just mix it well, okay?









Using your hands, roll mixture into balls. They should be about 1 1/2 inches in diameter - a little smaller than a large egg. Place onto a preheated non-stick skillet.









Using a tablespoon, flatten into patties. Although it may be tempting, do not use a spatula to flatten them. The patty will stick to the spatula and you'll have to scrape it off. Trust me on this one.









Cook about 3 minutes until nicely browned, then flip over. Now you can use the spatula to press the patty flat. In fact, I recommend it! Brown the other side (about 3 minutes) and remove from heat. Eat plain, or serve with a garnish of sour cream and hot sauce. Yummy!

Yellow Squash Patties

I seem to have squash on the mind today, but with good reason. I got a ton of yellow squash and zucchini in my produce co-op yesterday, and I'm generally the only one in my family that likes it. However, I discovered two very, very yummy recipes today on Allrecipes.com which I will post here with the changes that I made. This one didn't go over well with Horse Lover or The Monkey (one said it tasted like corn), but was a huge hit with Handsome Man. I gave him a couple bites and then went back into the kitchen to finish cooking them. He crawled into the kitchen after me and begged for more. I think he ate two whole patties all by himself! The Honey has yet to try them, but my neighbor also gave them a great review.


Yellow Squash Patties

4 medium yellow squash, shredded
1/2 onion, shredded
2 tsp salt
1/2 c. flour
1/4 c. cornmeal
1/2 egg, lightly beaten
3/4 c. shredded cheddar cheese
Black pepper to taste
Olive oil or cooking spray

Place squash and onion in a colander. Sprinkle with salt and mix lightly. Let drain about 30 minutes, squeezing the extra moisture out a couple of times. Place squash and onion in a bowl, and combine with flour, cornmeal, egg, cheese, and pepper. Heat skillet over medium heat. Sprinkle a small amount of oil in pan, or spray with cooking spray. Drop squash by heaping tablespoonfuls into the skillet, and flatten. Cook about 3 minutes on each side, or until golden brown. Let cool slightly before serving. Makes about 15-20 patties.

A serving suggestion on allrecipes was to serve with sour cream and a dash of hot sauce. We ate them plain, but if your interested in "dressing them up" a bit, this sounds yummy.