Saturday, August 11, 2012

Pattypan Squash & Chard Cakes with Raw Beet-Tangerine Salad

Boy am I a sucker for a good looking produce display. And if you've ever been into a Whole Foods you know that they excel in beautiful mountains, piles and stacks of fruits and vegetables. I went to the store with a small, general idea of what I wanted to make for dinner but left with the vegetables featured here in my basket. I can't resist seasonal, bright produce! Using these vegetables together came easily and tasted even better.

Pattypan squash, red chard, fresh dill and walla walla onions form into firm little cakes and cooked until crispy on the outside and creamy in the middle. Serve with a raw beet (the only way I like beets!) salad tossed in fresh tangerine juice and extra virgin olive oil.

Pattypan Squash & Chard Cakes
makes 8 medium sized patties
3 pattypan squash, shredded (or 2 summer squash)
1 tsp salt
1 medium sized yukon gold, peeled
1 tbl ener-g egg replacer
1/4 cup water
1/2 yellow onion, minced
1/2 bunch red chard leaves, thinly sliced strips
1 tsp roughly chopped fresh dill
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 cup cornmeal
2 tbl extra virgin olive oil, plus more for cooking

Combine the shredded squash and salt and let sit for 10 minutes.
Cook the potato completely.
Whip the egg replacer and water until thick and frothy.
In a large bowl, add the potato and mash completely. Add the onion, chard and dill. Squeeze out as much excess water as you can from the squash and add to the vegetables. Season with cayenne, pepper and more salt to taste. Add the whipped egg replacer, cornmeal and 2 tbl olive oil. Mix to combine.
Form into 8 patties and cook until golden brown on both sides.
I used my pancake griddle top to allow me to cook all 8 at once.

Raw Beet-Tangerine Salad
1 red beet, peeled, shaved
1 golden beet, peeled, shaved
juice from 1 tangerine, plus 1 tsp zest
2 tbl extra virgin olive oil
1 tsp roughly chopped fresh dill
salt, to taste

Combine the shaved beets in a bowl and toss with tangerine juice and zest, olive oil, dill and salt. For best results, chill and allow to marinate for 30 minutes.

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