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SOUPS/SALADS/SIDES
POTATO-ZUCCHINI-CARROT CAKES
A twist on the traditional potato latke.
Makes ten to twelve 2½-inch cakes
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley and fi nely chop,
using 5 to 6 long pulses. Leaving the parsley in the
bowl, remove the chopping blade and replace with
the medium shredding disc. Laying the vegetables
horizontally in the feed tube (trim to fi t as needed),
shred the potato, zucchini, carrot and onion on High.
Wrap the vegetables in a clean kitchen towel and
wring it over a bowl or the sink to squeeze out all the
excess liquid.
2. Transfer the vegetables to a medium-size bowl. Add
the salt, pepper and fl our and gently mix to fully com-
bine. Gradually add the beaten egg (you may not
need all of it) until the mixture just holds together.
You do not want the mixture to be too wet or the fi nal
cakes will be dense.
3. Put the oil in large non-stick skillet over medium-high
heat. Using a heaping tablespoon per pancake, drop
the batter into the pan. Use the back of the spoon to
fl atten out the pancakes into 2½-inch rounds. Cook
the pancakes in batches, no more than 4 at a time,
about 1½ to 2 minutes per side or until crisp and
browned. Repeat, adding oil as needed until all
pancakes are cooked. Keep fi nished pancakes warm
on rack set over a baking sheet in a 200°F oven.
4. Serve pancakes warm with applesauce and sour
cream.
Nutritional information per pancake (based on 12):
Calories 48 (48% from fat) • carb. 5g • pro. 1g • fat 3g
• sat. fat 0g • chol. 12mg • sod. 105mg • calc. 9mg • fi ber 1g
1 TABLESPOON FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1 MEDIUM RUSSET POTATO, PEELED
AND CUT TO FIT THE FEED TUBE
1 SMALL ZUCCHINI, TRIMMED
1 SMALL TO MEDIUM CARROT,
TRIMMED AND PEELED
1 SMALL ONION
¾ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
2 TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR OR MATZO
MEAL
1 LARGE EGG, LIGHTLY BEATEN
2 TABLESPOONS VEGETABLE OIL,
PLUS MORE AS NEEDED
APPLESAUCE AND SOUR CREAM
FOR SERVING