Rating: 5 stars
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  • 5 star values: 4

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.

Recipe by Cooking Light December 2003

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Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

185 calories; calories from fat 29%; fat 6g; saturated fat 1g; mono fat 1.4g; poly fat 3.1g; protein 3.7g; carbohydrates 30.4g; fiber 2.6g; cholesterol 27mg; iron 1.1mg; sodium 456mg; calcium 24mg.
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