Scrumptious Squash Patties

Perfect for a unique side dish or a crowd pleasing appetizer. Serve with your favorite dipping sauce and watch them disappear! Here is the recipe:
Ingredients
• 2 packed cups grated yellow squash and/or zucchini – I used a cheese grater.
• 1 green onion, finely chopped
• 3 tablespoons aquafaba from a can of chickpeas
• juice of 1/2 a fresh lemon or lime
• 2 tablespoons vegan mayo
• 3/4 cup cornmeal
• 1 pinch each of paprika, ground mustard, nutmeg, pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons grapeseed oil
Steps
1. Combine all of the ingredients, except for the grapeseed oil, in a large bowl. Stir well to combine; the dough will probably seem runnier than it ought to, but it should be pretty messy at this point. Transfer the dough to the refrigerator to chill for at least 30-45 minutes.
2. Shape the mixture into 6-8 small patties. Fry on medium high heat until they’re crispy on both sides, just 2-3 minutes per side.

Notes: Optional step is to dredge the patties in flour before cooking.
Optional: make smaller patties to serve as finger food appetizer. Serve with your favorite vegan dipping sauce such as vegan mayo with herbs, vegan garlic aioli, applesauce, etc.

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