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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

  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!

Top Recipe

By lavanworld

Rate this recipe 3.1/5 (21 Votes)
Capsicum (Green pepper) - Tamarind Soup 1 Picture
Details

Servings 4
Level of difficulty Easy
Preparation time 15
Cooking time 10
Cost Budget Friendly

  • Tamarind Sauce - 2 cup
  • Green pepper - 1
  • Tomatoes - 2
  • Black pepper - 2 tbsp
  • Cumin seeds - 2 tbsp
  • Garlic cloves (peeled) - 3
  • Turmeric - 1/2 tbsp
  • Salt (required amount)
  • Dried chilli flakes - 1/2 tbsp
  • Coriander leaves & stem part (herb) - finely diced required amount
  • Curry leaves - few(optional)

See this recipe

Personal Creation

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