Ingredients:
1½ pounds summer squash, grated
2 tablespoons butter
1 large onion, finely chopped
1/2 cup chopped green onion
2 tablespoons chopped parsley
1 tablespoon chopped fresh basil
3 tablespoons chopped walnuts
1/4 cup fine dried bread crumbs
2 large eggs, beaten
1/4 cup Parmesan cheese

Directions:

  1. Drain grated squash in a colander for 30 minutes. While squash is draining, melt 2 teaspoons butter in a wide frying g pan over medium heat. Add onions, stir often until lightly browned, about 10 minutes. Scrape into a bowl.
  2. Mix drained squash, crumbs, eggs, green onion, parsley, basil, walnuts, and cheese with onion in a bowl.
  3. In a frying pan, melt the remaining butter over medium-high heat. Ladle 3 ¼-cup mounds into the pan, spreading each to make a 3-inch patty. Cook until all patties are lightly browned not the bottom (about 3 minutes). With a wide spatula, turn patties over; continue to cook until browned on the other side, about 3 minutes more. Remove from and keep warm.
  4. Repeat step 3 to cook remaining squash mixture, making 3 more patties.

Makes 6 patties