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Mashed Potato Latkes with Zucchini and Dill

Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 8 servings (serving size: 2 patties)
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

Nutrition Information

  • calories 185
  • caloriesfromfat 29 %
  • fat 6 g
  • satfat 1 g
  • monofat 1.4 g
  • polyfat 3.1 g
  • protein 3.7 g
  • carbohydrate 30.4 g
  • fiber 2.6 g
  • cholesterol 27 mg
  • iron 1.1 mg
  • sodium 456 mg
  • calcium 24 mg

How to Make It

  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.