Mashed Potato Latkes with Zucchini and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These potato cakes are made with mashed potatoes instead of traditional shredded potatoes. They're great with Pear Applesauce. Combine and refrigerate the potato mixture up to a day ahead; dredge in matzo meal and sauté just before serving. Ingredients:
4 cups cubed peeled yukon gold potato (about 1 3/4 pounds) |
2 cups cubed zucchini |
1 cup diced leek |
1/4 cup cornstarch |
2 teaspoons minced fresh dill |
1 1/2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
1 large egg |
1/2 cup matzo meal |
3 tablespoons vegetable oil, divided |
Directions:
1. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes. Add zucchini and leek, and cook 6 minutes or until tender. Drain. Return mixture to pan; mash with a potato masher. Cool slightly. Stir in cornstarch and next 4 ingredients (cornstarch through egg).
2. Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.
3. Heat 2 1/4 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side or until browned. Repeat procedure with remaining oil and patties.
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