45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 167g
Price Per Serving: 0.46$
193kcal
Nutrition
Calories: 193kcal
Protein: 8.67%
Fat: 27.86%
Carbs: 63.47%
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
- 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.
Nutrition Facts
Properties
Nutrition Score
9.2000000373177%
Flavonoids
Nutrients percent of daily need