Potato, Carrot, Zucchini Cakes

September 8, 2017

When in doubt, I always recommend chopping up root veggies and roasting them (that goes for zucchini as well—although they will take less time to cook, so add to your pan later or cook in a separate pan than potatoes and carrots). But if you’re feeling a little creative, try this “cake” recipe for delicious little, healthy patties. Top with some sliced beefsteak tomatoes or shredded cabbage…maybe even some of your garlic jam!! 😉http://www.foodandwine.com/recipes/potato-cakes-zucchini-and-carrot

Share on Facebook
Share on Twitter
Please reload

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts

September 18, 2019

September 3, 2019

August 27, 2019

August 21, 2019

Please reload

Archive
Please reload

Search By Tags