Yellow Squash Cakes With Tomato - cooking recipe

Ingredients

1 1/4 lb. yellow squash, halved lengthwise, seeded and shredded (3 1/2 c.)
1/4 c. grated onion
1 egg
1/4 c. flour
1/4 tsp. salt
1 1/4 tsp. minced garlic
2 Tbsp. plus 1 tsp. olive oil
1 large tomato, seeded and chopped (1/2 c.)

Preparation

In a large bowl, blend squash, onion, egg, flour, salt, 1 teaspoon garlic and pinch of pepper.
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).
Remove to plate and keep warm.
Repeat with remaining squash using 2 teaspoons oil per batch.
When all cakes are cooked, add tomato, the remaining garlic and oil to pan and cook 2 minutes. Serve cakes with dollop of tomato.