Great idea! We're more into Tex-Mex, so that might explain why my family didn't happen to care for the bland 'Southern' version (though I typically adore southern cooking). However, with 1/4 t extra salt, a good bit of garlic, cayenne, and chili powder, these were very good (reminded us of hush puppies somewhat). My husband actually loved them, especially topped with salsa verde - and he's not quick to like okra just any ol' way. He doesn't even often like fried okra. --- We had several leftover patties the next time that we had okra from our garden. I chopped both the okra (sliced as for fried okra) and the leftover patties, and sauteed them together. After the okra was no longer stringing off any goo, I sprinkled on a bit of lemon juice, and continued to saute for a bit. The result was like a simplified version of fried okra. I served them on the side with brown beans and salsa verde (yes, we love salsa verde, but when we run out, regular red salsa is good with beans, I hope that works as well with the okra one of these days - because the leftover pattie/fresh okra hash was amazingly good with the beans and salsa verde). -- BTW, the first time we made these, I diced them in large *mince*, which was not small enough. Now I mince them quite small by slicing them very thin and then working my chef's knife as if mincing herbs or garlic. It takes a little bit of time, but not terribly long, and I personally prefer that to cleaning okra out of any machine.....
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Great idea! We're more into Tex-Mex, so that might explain why my family didn't happen to...