These came about from an abundance of summer vegetables and herbs. This recipe makes a solid "medium" in the spiciness department, but it can be adjusted with the addition of paprika. Try this next time you want the basis of a good vegetarian meal -- this can make an excellent main dish as well as a side course or appetizer. I found that baking them resulted in a much better patty than pan frying, but they remind me more of pancakes than anything so that's the name I've gone with.
3-4 cups grated summer squash
3-4 shredded fingerling or blue potato
1/2 cup grated peppered cheese (I like The Screaming Dutchman peppered gouda)
2-3 large cloves of garlic, chopped finely
5-6 fresh leaves of basil, also chopped finely
1 1/2 tsp sea salt
1-2 tsp hot smoked paprika (depends on how spicy you want it)
2/3 cup bread crumbs
1 tbsp olive oil
Preheat the oven to 450 F. Combine the squash, cheese, potato, egg, and garlic into a smooth mixture. Add the spices and bread crumbs and mix until sticky and uniform. Using a nonstick baking pan, grease it with the olive oil. Take small amounts and flatten into patties about "3-4 in diameter and about an inch thick. Bake at 450 F for 25-30 minutes. Serve hot with a dash of sea salt and sour cream.