Recipe: Squash Patties

In the summer, we joke that friends at church start locking their car so their back seat is not filled with squash. Once squash comes on for harvest, it comes on all at once!

We get a lot of squash mid summer. We have found the perfect way to preserve squash and use it throughout the year. We make squash patties. This is like a meat substitute patty for sandwiches. We have also had the patties stacked on edge covered by a sauce as an entree.

You can make up these patties in the summer, and freeze them. We have done this with success, but have found that over time the patties can become freezer dried, and the texture is not as good as fresh. What we now do is shred the squash, and freeze the shreds in freezer bags. Then we make up the patties fresh as needed.

Zucchini Patties Recipe:

• 9 cups grated squash (zucchini, yellow or zucchino Rampicante)
• 4-6 cups quick oats
• 10 tsp McKays Chicken style seasoning
• 2-3 tsp salt
• 1/4 cup Nutritional Yeast
• 4 Onions, chopped
• 2 cups cashews 
• 1-3 cups bread crumbs or croutons

Mix ingredients together. Bake on skillet on Medium High heat and brown lightly on each side.
1/3 cup batter = small patty
1/2 cup batter = Large patty

May chop onions, bread crumbs and nuts in food processor or blender. Patties freeze well.

Variation:

Substitute for Cashews and Bread crumbs (makes a Gluten Free recipe)

• 1 to 1 1/2 cup Rice Flour (Blend dry uncooked Brown Rice until fine)
• 1/2 cup Flax Seeds (Blend dry to flour consistency)