Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
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.

How to Make It

Step 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).

Step 2

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

Step 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.

Ratings & Reviews

Hank18's Review

July 31, 2011

twosandalz's Review

July 28, 2010
Absolutely fantastic! I used all-purpose potatoes instead of yukon gold. I can't wait to make it again with yukons. Fresh dill is key, the flavor would suffer with dried dill. I had no matzo so I lightly floured the patties before frying them. To make the potato mixture easier to handle, let it cool before cooking.

tara31's Review

July 30, 2009
Excellent combination of flavors! Fresh zucchini and dill with buttery yukon golds are delicious!

krisiduck's Review

June 17, 2009
These were fantastic! The combination of the potatoes, zucchini and leek were perfectly accented by the dill. Didn't have any matzo meal so substituted plain bread crumbs. Our 2, 5 and 7 year olds loved them, too! Definitely will be making them again.