Creamy Cucumber Zucchini & Etorki Cheese
By Lili
Ingredients
- 1 cucumber
- 3 zucchini
- 6 oz Etorki cheese (a french she eps milk cheeses, can be substituted with cheddar or gouda)
Details
Servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Boil salted water in a saucepan.
Step 2
Peel vegetables and slice into rounds, in the time that the water is heating.
Step 3
When water is boiling, dip the vegetables in water and wait until they are cooked (about 15 minutes)
Step 4
Drain the cooking water. Mix the vegetables and add the diced cheese.
Step 5
Blend.
Step 6
Enjoy!
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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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