After coming home late and having inadvertently skipped dinner, we, once again, took what was in the kitchen and tried to turn into something quick and wonderful. This one worked pretty well, so it’s worth committing to memory here.
For x4 cakes you’ll need x4 medium squash (zucchini, summer, yellow, etc), 1 medium onion, x2 garlic cloves, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp Old Bay seasoning (or use some smoked paprika), 2 Tbsp breadcrumbs (we used Panko), 1 Tsp lemon juice, 1 egg, 1 Tbsp olive oil and 1 Tbsp unsalted butter.
Using a food processor, shred the squash, onion and garlic together. Dry by laying flat on several paper towels and removing the excess moisture. Place into a large bowl.
Add salt, pepper, Old Bay, breadcrumbs and egg and combine well using a wooden spoon.
Heat a combination of oil and butter in a large skillet. Using the wooden spoon scoop out about a cup of the mixture and flatten into a cake in the pre-heated skillet. Do this for all four cakes. Cook, over medium heat, for about 5-10 mins per side – or until deep golden brown.
Serve with mashed (purple) potatoes and some aioli (we used chipotle aioli!). Yum.