No-Cook Meals To Deal With Summer Heatwaves - Page 10
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No-Cook Meals To Deal With Summer Heatwaves

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Arugula and White Bean Salad with Honey Balsamic Vinaigrette 10/35

© Karista's Kitchen

Arugula and White Bean Salad with Honey Balsamic Vinaigrette

This salad might be light and fresh, but thanks to the protein-packed white beans, it's also substantial.  The three-ingredient honey balsamic vinaigrette is the epitome of a simple, classic flavor pairing.  Serve with a side of crusty French bread and a glass of wine for an extra elegant quick weeknight dinner!


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You're watching: VIDEO: Crispy Zucchini Potato Cakes
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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!