Makes 10 Patties
2 cups packed, grated, drained, Summer Squash (9 ounces)
1 cup unseasoned Bread Crumbs
1 Egg beaten
1 tablespoon (¼ ounce) dried Ancho Chili, chopped (first soaked in 1 cup boiling water for 10 minutes then chopped)
¼ cup Green Onion with tops (¾ ounce)
½ teaspoon ground Coriander
1 teaspoon dried Mexican Oregano
1 tablespoon Butter, softened
Spring lettuces (optional)
Garnish: Cilantro leaves and flowers (optional)
For Frying: ¼ cup Canola Oil, you should have around 2 tablespoons left in the skillet after frying.
Place grated squash in a colander and press down with a plate that has a weight on top to drain out the juice ̶ I used a quart jar filled with water for the weight. Allow at least 15 minutes and up to 30 to drain.
Beat the egg, measure or weigh out the drained summer squash and add the remaining ingredients, mixing just until blended. Shape into 10 patties.
Heat skillet over medium high heat, then add the oil. Fry the patties, 5 at a time until golden brown on each side. This takes about 3 minutes per side. Don’t move them for the first minute or two so they won’t stick to the pan when you go to turn them. This works every time, perfectly, if you are patient. (I use a stainless steel pan, if using a non-stick pan you can probably get away with less oil.) Remove from pan and drain on paper towels.
Serve warm, atop a bed of spring lettuces topped with Ancho Chili Yogurt Sauce and Cilantro leaves and flowers.
Ancho Chili Yogurt Sauce
Makes ¾ cup sauce
½ cup Plain Non-Fat Yogurt
¼ tsp. Sea Salt
¼ cup Ancho Chili Sauce (recipe below)
Combine all ingredients stirring well, cover and refrigerate while making the squash patties.
Ancho Chili Sauce
Recipe makes a little over 3 cups.
4 to 6 Ancho Chili pods dried (if large use 4)
3 cups Boiling Water
1 tablespoon Olive Oil
2 cloves Garlic, minced
1 tablespoon ground Cumin
½ cup chopped Brown Onion
½ teaspoon Sea Salt
1 cup Tomato Sauce (Mexican Sauce is fine)
Remove the stem end and seeds from the Ancho Chili pods. Soak pods in 3 cups of boiling water until softened, about 15 to 30 minutes. Pour into a blender container and add the remaining ingredients. Blend until smooth. Pour mixture into a skillet, add tomato sauce and simmer over low heat for 20 to 30 minutes.
This sauce is also very good for enchiladas. It is a dark, rich flavored sauce.