Mashed Potato Latkes with Zucchini and Dill

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.

Yield: 8 servings (serving size: 2 patties)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 29%
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 3.1g
  • Protein: 3.7g
  • Carbohydrate: 30.4g
  • Fiber: 2.6g
  • Cholesterol: 27mg
  • Iron: 1.1mg
  • Sodium: 456mg
  • Calcium: 24mg

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

Preparation

  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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