1 lb pattypan
1 Tbsp olive oil
2 tsp dried oregano
salt to taste
1/4 lb Mexican-style chorizo (or any sausage you may have on hand seasoned with taco seasoning)
4 Tbsp creme fraiche or sour cream
2 Tbsp cilantro, coarsely chopped
Prepare your grill.
Trim the stem and bottom from the pattypan and slice in half or in 1/4" thick slices. Brush both sides with olive oil and season with oregano and salt.
Crumble the chorizo into a frying pan and cook over low heat until it is fully cooked. Keep warm.
Place the pattypan slices on the grill over indirect heat, cover, and cook turning to brown both sides until tender, about 15-20 mins. Uncover the grill and move the pattypan directly over the heat for the final few minutes to color them nicely.
Transfer to a serving platter. Top with the creme fraiche or sour cream, then the warm chorizo, and finally the cilantro. Serve immediately.