Mashed Potato Latkes with Zucchini and Dill

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup cornstarch 
• 1 large eggs 
• 2 teaspoons optional: dill fresh minced
• 1 cup leek diced
• 0.5 cup matzo meal 
• 1.5 teaspoons salt 
• 3 tablespoons vegetable oil divided
• 1.8 pounds yukon gold potatoes cubed peeled
• 2 cups zucchini cubed

Equipment

• frying pan
• sauce pan
• potato masher

Directions

1. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes.
2. Add zucchini and leek, and cook 6 minutes or until tender.
3. Drain. Return mixture to pan; mash with a potato masher. Cool slightly. Stir in cornstarch and next 4 ingredients (cornstarch through egg).
4. Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.
5. Heat 2 1/4 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add 4 patties; cook 2 minutes on each side or until browned. Repeat procedure with remaining oil and patties.