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Ingredients
- large pot potatoes, peeled
- 1/2 cup oil
- 4 cups flour
- 3 eggs
- butter
- salt
- pepper
- cheddar cheese
Details
Servings 50
Level of difficulty Average
Preparation time 1mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Boil potatoes until soft.
Step 2
Mash Potatoes.
Step 3
In a mixing bowl add 2 cups of mash potatoes.
Add 1/2 cup oil.
Beat in 3 eggs.
Add 4 cups of flour a little at a time until you get a good dough.
Step 4
To the pot of mash, add butter, salt, pepper and cheese to taste.
Step 5
Roll out dough. Cut out 3" diameter circles.
Step 6
Add 1 teaspoonful of filling and seal edges.
Step 7
Freeze on a cookie sheet until using.
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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!
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