Summer Vegetable Cakes - 110 Cal / Serving

kaleas

CSA had left me with a ton of left over vegetables that needed to get used. I was going to do a crab cake, but was missing too many things and was way too lazy to bike to the store. Thus, I improvised with what I had.

The spices in this can be changed up however you'd like. Also, experiment with different vegetables. This is what I had on hand.

3 Medium Yellow Squash, Shredded, Pressed, Drained (About 3 cups shredded)
1 Carrot, Shredded
2 Small Red Onions, Diced
2 Cloves Garlic, Minced

2 TBSP Nutritional Yeast
1/2 Tsp Cayenne Pepper
1 Tsp Worchestire Sauce
1/2 Tsp Ground Mustard
Salt and Pepper

1 Egg
1 1/2 Cups Panko Bread Crumbs, Italian Style

Pre-Heat Oven to 400.

Be sure as much water as you can manage is squeezed from the squash and carrots before combining in the spices, egg, and bread crumbs. Mix well. Form in 8 patties with your hands.

Spray a cookie sheet with non-stick spray of choice. Place patties on and sprinkle with more bread crumbs. Allow to cook 10-12 minutes on each side.

I ate these on their own, served with some Rooster Sauce and sliced tomatoes. I imagine they'd also taste good with a creamy dill dip, some grilled corn on the cob, and your protein of choice.