1 cup crushed saltine crackers (about 30 crackers)
1/2 teaspoon salt
1/2 teaspoon sugar
2 large eggs
1/4 cup yellow cornmeal
1 tablespoon canola oil, divided
Sliced green onions (optional)
How to Make It
Steam squash and 1/2 cup onions, covered, 15 minutes or until tender. Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through eggs). Cover and chill for 3 hours; drain well in a fine mesh strainer.
Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2-inch-thick patty. Lightly coat each patty with cooking spray.
Heat 1 teaspoon canola oil in a large nonstick skillet coated with cooking spray over medium-high heat. Place 4 patties in pan; cook 1 1/2 minutes on each side or until golden. Remove patties from pan. Repeat procedure 2 times with remaining 2 teaspoons oil and 8 patties. Garnish with onions, if desired. Serve immediately.
I thought these were great. I considered leaving the squash raw after reading some of the reviews, but decided to steam it after all, knowing that I could press the liquid out if I needed to later. I'm glad I steamed it, because it made it easy to mash and I think the flavor gets more developed with the pre-cooking. I made sure the squash mixture was very dry and everything worked out just fine. They come out very buttery-tasting. My husband and I ate these with broccoli-cheddar soup, and with fried eggs the next morning. delicious!
My husband and I loved these. I steamed the scallions and onions in a microwave steaming bag and had very little moisture. I used cornflake crumbs, since that is what I had on hand. WIll definitely make again, and experiment with adding different spices.
Yes, but needs added seasoning: garlic, paprika, thyme, fresh basil. Drain the mixture very thoroughly in a sieve before you add the crackers. This recipe appeared exactly as is in the May 1999 issue of Weight Watchers Magazine. Odd.
I love this recipe but I did make it gluten free by using food for life brown rice bread crumbs and I browned my squash and spring onions in a little olive oil instead of steaming no draining required... then I used the same cast iron pan to cook the croquettes with no extra oil. They were loved by my entire family! YUM. I served this with roasted acorn squash, steamed broccoli, and quinoa with wild rice.
My whole family raved about these-- I've made them twice and had no trouble either time with the consistency-- I did make sure to drain the excess water out of the mashed squash! I substituted lo-fat club crackers for the saltines both times since I always have them at home.
It was a good thing that I prepped these way ahead of dinner time because the first batch I made following the recipe and it was SOUP. There was absolutely no way a patty would form out of the wet mess I had. Steaming and mashing the squash makes it much much much too watery and then you add more wet ing. SO....I threw that away and a coupl hours later did it my own way. Shredded the sqaush in the food processor and DID NOT cook it before making the patty. I also pressed out as much water as I could. Even then I had to add a lot more of the crumbs. Anyways....it was finally good and I recommend doing it this way.