Summer Squash Croquettes

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.

I use a vidalia onion in this recipe. We love this option in addition to casserole and stewed squash. This is a favorite among the entire family.

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.

I know what to do with the cornmeal, but the recipe does not say what to do with it after putting it in a dish. Have not made this recipe yet, so ignore the rating.

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.

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.