Veggie cakes

Adapted from Rachel Cooks

We ended up making 1 1/2 times the original and made it as a side dish one night this week.  We only had two leftover so I think that's about the right amount of food for our little growing family.  I chopped the veggies the night before in the food processor and then assembled after school and work.  I don't think these would reheat well.  I made a double batch and they are fine reheated.  For crispier patties, heat in a pan or oven.  They also make a really different kinda of veggie burger if that's your jam too.

Estimates incoming-
A little more than a cup of finely diced squash (yellow squash, patty pan or zucchini)
3/4 c. shredded carrot
1/3 c. finely diced pepper (the CSA brought us red and green shishito so that's what we used)
1/3 c. finely diced onion*
3 tbs fresh chopped parsley
3/4 c. crumbled feta or queso fresco
3/4 c. flour
cayenne to taste
1 1/2 egg
3 tbs milk
salt
pepper
garlic powder to taste

Combine everything in a large bowl
Drop about 1/4 cup of mixture and thin it out to an even pancake in a pan with a little olive oil
Cook about 4 minutes until lightly brown and then flip to cook another 4 minute

Keep the veggie patties warm in a low oven fitted with a wire rack while you're cooking other batches
Finish with freshly squeezed lemon

* the original recipe didn't contain onion but I'll make it next time with some added in.  We all thought it would be a good addition.  

3/2021 update-

Def keeping the onion in here.  Next time, maybe some corn?  And reading through the comments on the original post gave me another idea.  Adding curry for a different flavor profile.