No-Cook Meals To Deal With Summer Heatwaves
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Shrimp Ceviche Tostada
This recipe for shrimp ceviche tostadas is sure to brighten up your week! A fresh 15-minute shrimp and lime ceviche gets turned into a spicy, creamy salad, then piled on top of crunchy store-bought tostada shells. For an extra pretty, extra delicious presentation, top with avocado slices and finish with a squeeze of lime!
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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!