A full box of fresh sweet corn, yellow patty pan summer squash, zucchini, poblanos, and jalepenos, all bursting with seasonal freshness called for a dish that prized their flavor. These cakes are great for a late summer's light dinner and satisfy with the spicy kick of southwestern food.
(judge amounts according to flavor, texture, and consistency):
one or two grated yellow patty pan summer squash
one large or two small grated zucchini
one or two finely diced jalepenos
one finely diced poblano chile
a cup or less of grated pepper jack cheese
at least a cup of bread crumbs
garlic salt
one or two ears of corn, cooked and cut off of the cob
one or two eggs
Mix ingredients together in large bowl. if mixture does not stick together when formed into patties with the hand, add more bread crumbs. Remember to add sufficient and relative seasonings to maintain flavor according to the amount of bread crumbs you ad. Start with one egg and mix thoroughly. If mixture does not lightly hold together ad bread crumbs and/or egg.
Form into small patties (They will barely stick together but will stick more as they cook). Fry in a light layer of olive oil in a heated skillet over medium to medium low heat, until patties hold together and are browned on each side. Serve plain or with hot sauce. Enjoy!
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