Tuna Rosti with Baked Yellow Squash

Its been ages that I had any time to blog. Especially with the kids at home in Summer, my days were super busy being a Chauffeur for them to all their activities. And now that school is open again I have a bit of a time to think of things others that which have to do something with the kids
                Anyway, today was a special Sunday night dinner. Something very different than what we are used to. Like my father used to say "if we don't eat rice, then it seems as if we did not eat dinner (even though we would have our bellies bursting with anything other than rice)"
               So I made "Rosti"... it is a dish mainly consisting of potatoes. And to go with it I made the most awesome baked Yellow Squash.

Tuna Rosti (Canned Tuna with Potatoes and eggs)

Ingredients:

1. Two 5-oz canned Tuna packed in water
2. 3 cups grated potatoes (squeezed to get as much water out as possible)
3. 1 cup bread crumbs
4. 1 tablespoon grated onion
5. 1 teaspoon dried dill weed
6. 1/2 teaspoon lemon pepper
7. 1 teaspoon garlic powder 
8. 1 teaspoon finely chopped sun-dried tomatoes (optional)
9. 2 eggs beaten
10. salt to taste
11. Oil for frying

Drain the Tuna well. Squeeze the grated potatoes to get as much water out as possible. Add the rest of the ingredients and mix well with a light hand. Add the beaten eggs and incorporate. Chill for 30 minutes. Divide in 8 parts. Heat oil in a non-stick pan and fry on medium high for 3-4 minutes on each side. Serve warm

Baked Yellow Squash 

Ingredients:

1. 2 yellow squash ends trimmed and cut into 1/2 cm thick circles
2. 1/2-3/4 cup bread crumbs
3. 2 tablespoons butter melted

Preheat oven to 425 degrees. Spray non-stick cooking spray on a cookie sheet and lay the squash circles in one layer. Brush the top with butter and sprinkle with bread crumbs. Bake for 30 minutes. Turn midway