Mashed Potato Latkes with Zucchini and Dill

Mashed Potato Latkes with Zucchini and Dill Recipe
Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
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.


8 servings (serving size: 2 patties)

Recipe from

Cooking Light

Nutritional 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


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


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).

Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.

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.

December 2003
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