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Photography: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Mashed Potato Latkes with Zucchini and Dill

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.

Cooking Light DECEMBER 2003

  • Yield: 8 servings (serving size: 2 patties)

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

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.

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
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Mashed Potato Latkes with Zucchini and Dill recipe

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