Yellow Squash Cakes With Tomato

1. 1

   In a large bowl, blend squash, onion, egg, flour, salt, 1 teaspoon garlic and pinch of pepper.

2. 2

   In a large frying pan, heat 2 teaspoons oil over medium heat. Spoon 1/4 cup squash mixture per pancake (it should hold 3 cakes), pressing to form 3-inch rounds. Cook until edges are lightly browned, about 3 minutes. Turn and cook until edges on the other side are lightly browned (3 minutes more).

3. 3

   Remove to plate and keep warm.

4. 4

   Repeat with remaining squash using 2 teaspoons oil per batch.

5. 5

   When all cakes are cooked, add tomato, the remaining garlic and oil to pan and cook 2 minutes. Serve cakes with dollop of tomato.

* Per serving · 4 servings · Values may vary.

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