No-Cook Meals To Deal With Summer Heatwaves
© Joy the Baker
Avocado Grapefruit and Edamame Salad
This original salad is a study in complementary contrasts: the creamy avocado, tart grapefruit, fresh edamame, and crunchy celery come together perfectly. Toss it all on a bed of greens with a tangy shallot and honey-mustard dressing, and you've got a delightful weeknight dinner you can throw together in about 10 minutes!
More steaming articles
25 fast beef dinners you can't mess up
50 ways to make the most of summer...
10 habits that will make you a better...
Chef Tips and Tricks
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!