The best confit recipes - 2 recipes

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

1. Chop the potatoes in half, boil until very tender and drain.
2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
5. When golden, remove from oven... and enjoy!