My family has used this recipe for many years and it is one of our favorites. We leave out the green pepper since no one likes it much in our house, but leave everything else as specified in the recipe. It is a great "breakfast for dinner" recipe for busy weeknights.

Reviewed On: Dec. 4, 2007

These were excellent! I used summer squash intead of zucchini and dry cornbread stuffing instead of the breadcrumbs just to use up some things in my pantry. I added the flour into the mixture instead of dredging it since it was too hard to handle otherwise. I also added a bit of onion salt and garlic salt to the mixture. The recipe makes 8-10 small/medium cakes. YUM!

Reviewed On: Aug. 22, 2007

Very good and easy to make. Whole family enjoyed them.

Reviewed On: Feb. 3, 2007