100 No-Cook Recipes For Summer Heatwaves
© Food Made by Tom
Tomatillo Gazpacho
This amazing cold soup recipe uses two genius (and luckily simple!) tricks. First, marinate the diced onion in cider vinegar while you prep the rest of the ingredients. This softens the bite raw onions can often have and brings out their sweetness. Next, mix the onion with the rest of the vegetables, herbs and lime juice, and let all the flavors meld together in the fridge before blending.
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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!