This side dish is pretty versatile and with every “cake” recipe, you can add whatever your hearts desire! I made a huge batch of the mashed potato base and served it with breakfast and then again with dinner the following night! The texture is like a tater tot…flaky and crispy! It’s a great substitute for hash browns with breakfast or smother it with gravy for dinner, paired with a nice pork loin roast and you’ve got heaven on a plate!
Potato 5 medium
Roasted garlic 1 whole bulb, minced
Sour cream 1/4 cup
Chicken broth 1/4 cup
Parmesan cheese 1/4 cup
green onion 2 stalks, minced
panko 2-3 cups
- Boil potatoes in a large pot with water that is covering about an inch. With the lid on, simmer potatoes until fork tender, about 20-30 minutes.
- Drain water and keep potatoes in the pot.
- Mash together: potato, roasted garlic, sour cream, chicken broth, Parmesan cheese, green onions, salt, pepper and panko.
- Taste your mashed potatoes and adjust seasonings if needed.
- Make your patties. I usually make them 2.5 inches in diameter and about a half inch thick.
- Place remaining panko on a platter and dredge your patties in it.
- In a frying pan, heat preferred oil to medium-high heat.
- Brown on both sides, about 3 minutes each side.
**Add crisp bacon or ham if you wish!!**
Ok, yesterday it was 96 degrees in Portland, Oregon. That’s a sure sign that we are smack dab in the middle of summer! The two things I love about summer time in the Pacific Northwest is the Farmer’s Markets and the fact that the produce is abundant and so DELICIOUS! This is one of my favorite summer time treats. I took a Latke recipe and tweaked it to make it my own. If you have tons of tomatoes, especially heirloom ones….slice them up and stack it like a burger with the dill dip in between…SO YUMMY!
Serve with sliced heirloom tomatoes
Zucchini 1 small
Potato, Yukon 1 small
Sweet onion 1 small
Panko 1/4 cup
Egg, beaten 1- 2
Lemon zest, minced 1 whole lemon
Garlic, minced 2 cloves
Parmesano Reggiano 1/4 cup
Salt and pepper TT
Your favorite vegetable oil for frying, as needed
- Small dice the sweet onion and caramelize. Set aside to cool.
- With a grater, using the smallest grater slots, grate your zucchini and potato into a bowl.
- Sprinkle a little salt onto the zucchini and potato. This will draw out most of the moisture, so it will not produce a super soggy cake.
- Let veggies sit for about 15 minutes.
- Squeeze out as much moisture as you can from the veggies.
- In another bowl, add all ingredients together and mix.
- Heat up frying pan and oil (you want about a 1/8-1/4 inch of oil) to 350 degrees, or if you are a pro in the kitchen, just until you feel it’s ready!
- Form patties (usually 2 inches in diameter is the way I make them) and flatten to about 1/4 inch.
- Fry until golden brown on each side.
Easy Dill Dip Recipe:
You will need…
- Yogurt, plain 8 ounces
- Fresh dill weed handful or less, depending on your taste, minced
- Lemon zest and juice GO CRAZY!
- Salt and pepper TT (to taste)
- garlic clove 1 clove, super minced
*mix everything and let sit for a couple hours so the flavors can mingle*
picnic dinner I packed for movies in the park with zucchini cakes, cherries, blackberries, carrots, and slices of ham.