By Chef Gretchen Fayerweather

2 coarsely grated zucchini, or summer squash, or patty pan
1 teaspoon Salt
1 cup soft bread crumbs
1 egg, beaten
1 ½ teaspoons Old Bay seasoning (Store brand alternatives are available. Maybe called crab cake or sea food seasonings)
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
Juice of ½ lemon
¼ cup chopped parsley
1 cup, Vegetable oil, for frying
Tartar sauce, lemon wedges, greens

1. Shred squash into colander; sprinkle lightly with salt. Let sit for about 30 minutes in colander, allow moisture to drain. Can be done a day ahead in the refrigerator

2.  Place the squash and bread crumbs in large bowl, and mix together well.

3.  In a separate bowl add egg, Old Bay seasoning, Dijon mustard, mayonnaise, lemon juice, and parsley in small bowl and mix well.

4.  Pour the mixture over the squash-breadcrumb mixture, mix gently but thoroughly.

5.  Form into 8 patties the size of crab cakes (about a ¼ cup). Heat enough oil to coat the bottom of pan, and cook on both sides, browning, about 2-3 minutes each side

6.  Once browned and cooked thoroughly, plate and serve with some greens, lemon and your favorite tartar sauce or remoulade.

*Save time, grab these kitchen tools:
-box grater or spiralizer

-cutting board
-2 bowls
-Sauté pan or heavy bottom skillet

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883