Surprising Summer Dishes You Can Make In The Crockpot
ByAnna Hartley,
© The Cottage Mama
Slow Cooker Strawberry Rhubarb Jam
Why haven't we tried this earlier? Using a slow cooker is such a clever, fuss-free way of making jam, we'll probably never go back to the old fashioned stove-top method again. Fill your cooker with loads of summery strawberry and rhubarb, sugar and a bit of cinnamon, and enjoy homemade jam for weeks to come! Recipe here.
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You're watching: VIDEO: Crispy Zucchini Potato Cakes
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!