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Thai Chicken Salad Wonton Cups With Peanut Sauce Dressing
These crisp wonton cups are a pretty and clever way to serve an already yummy salad. To make, combine shredded napa cabbage with cooked chicken breast, purple cabbage, baby bok choy, green onions, cilantro, your favorite spicy peanut dressing and crushed peanuts. The wonton squares only take about 10 minutes to cook, and if you are really short on time, a store-bought rotisserie chicken would work perfectly.
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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!