Zucchini Kale Cakes

A variation of the Imus Ranch crabiless zucchini cakes, which the original recipe is a huge hit in this house.

Now, this variation I have not tasted yet, but it's the what-have-we-got mix.

In a large bowl, mix and form into patties:
- 1 cup shredded wilted kale
- 3 cups shredded zucchini, frozen last summer, thawed, drained, squeezed dry in a towel and now about 1.5 cups
- 1 egg
- 3 stalks chives from the garden
- 1.5 cups cornflake crumbs
- 1 teaspoon low sodium soy sauce
- about 4 tablespoons ranch dressing
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons tzayiki (sp) dressing
- 1 tablespoon spicy brown mustard
- 1.5 cups assorted shredded cheese: havarti, extra sharp cheddar, parmesan
- 1 teaspoon country herb seasoning

Fry.