Grilling Mistakes Everybody Makes (And How To Avoid Them) - Page 8
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Grilling Mistakes Everybody Makes (And How To Avoid Them) 

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Gourmandize
Rushing The Meat 8/12

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Rushing The Meat

Everybody is guilty of committing this mistake at least once: digging into meat that has only just come off the grill. We understand that you are hungry and have been seduced by delicious cooking smells for the last half an hour, but you truly need to let the meat rest a while. Rested meat is juicier, tastier and far less likely to burn your tongue—a good result for everyone. So how long do you have to wait? It depends on the cut but around 5 minutes for a steak and up to 30 for a whole roasted bird should do it. 


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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!