Squash Cakes
  • 3 cups coarsely shredded zucchini or yellow squash
  • ½ teaspoon salt
  • 1 cup fresh bread crumbs (gluten free work well)
  • 1 large egg
  • 2 green onions, thinly sliced
  • ¼ cup diced red bell pepper
  • 2-4 garlic cloves, minced (to taste)
  • 1½ teaspoons seafood seasoning or season all (seasoned salt) or Cajun seasoning
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  1. Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible; zucchini should be fairly dry and reduced to about 2 cups.
  2. Mix zucchini, bread crumbs, green onions, bell pepper,garlic, seafood seasoning, mustard, mayonnaise, and red pepper flakes in a large bowl. Form into patties (large or small)
  3. Heat olive oil in a skillet over medium-high heat. Fry patties until golden brown, about 4 minutes per side. Drain on paper towels.
Recipe by My Hot Southern Mess at https://www.myhotsouthernmess.com/2015/07/10/squash-cakes/