Modified from this.
4 cups grated squash
1/2 cup chopped onion
1 cup oats
1/2 cup flour (more or less, depending on how watery the squash is)
1 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
10 or so fresh basil leaves, chopped or ripped into tiny pieces
1-2 cloves of garlic, minced
Oregano (I picked enough to fill about 1/2 my palm)
-Mix everything together in a large bowl, adding the flour last to soak up the liquid. The final result should still be moist, but not a soup. You should be able to scoop heaping tablespoons out of it.
-Heat some olive oil in a pan on medium heat, then scoop the squash mixture by the tablespoon into the pan. Cook 2-3 minutes per side, until a delicious crispy brown forms.
Recipe yields 24 patties.