Their parents should be called in and asked what the are doing to end this type of behavior by their children.

Here’s one of my favorite recipes for getting more vegetables into my own family’s daily diet. These zucchini cakes are delicious as side dishes, or they can stand in for burgers if you’re having a meatless meal. Simply top them with tomato or onion slices and add a whole-wheat bun. Either way, they’re enjoyable and nutritious.

Ingredients
2½ cups zucchini, organic if possible
2 large eggs, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/3 cup sweet onion, minced
1 teaspoon salt (substituting lite salt cuts the sodium content in half)
1/2 teaspoon pepper
Pinch of red pepper flakes
1/4 cup all-purpose flour
1/2 cup olive oil
1 tablespoon parsley, minced
Directions:

1. Wash and pat dry zucchini. Grate into a large colander, and add 1/2 teaspoon of salt (or lite salt). Allow excess moisture to drain for about 30 minutes. You may have to pat the zucchini with a wooden spoon to help release liquid.
2. In a large bowl, combine zucchini, eggs, and butter.
3. Stir in bread crumbs, minced onion, and seasonings. Mix well.
4. Shape zucchini mixture into 4 to 6 separate small balls; then press each ball with the bottom of a glass or cup to flatten into a cake.
5. Dredge each cake in flour.
6. In a large skillet, heat olive oil over medium heat. Fry cakes in oil until golden brown on both sides (about 4 to 5 minutes per side). Drain cakes on paper towels, and sprinkle with minced parsley.
7. Enjoy with a green salad and rice pilaf or my homemade sweet potato fries.

Howie, I teach my children differently, but sadly most of the parents here are vitriolic racists. They have no feelings for human beings that are not white. Any white person who disagrees with them meets with bitter criticism.