No-Cook Meals To Deal With Summer Heatwaves
© The Picky Eater
Chickpea Stuffed Pita Sandwich
Chickpeas are a great vehicule for flavor. In this recipe they soak up both a delicious spice mix featuring cumin, paprika and red pepper, and a creamy yogurt sauce starring cucumber, garlic, and lime. While the recipe briefly sautes the chickpeas first, we think it would be equally delicious and extra refreshing with chilled chickpeas straight from the can!
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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!