Leek, Potato and Zucchini Pancakes With Baby Lettuces

Ingredients

• For the hotcakes:
• 1 medium russet potato (8 ounces)
• Salt
• 3 whole leeks, white and light green parts, sliced crosswise into 1/8-inch-wide pieces (to make about 4 cups), and thoroughly rinsed
• 1 cup shredded zucchini
• 1 large egg, beaten
• ¼ cup all-purpose flour
• ⅓ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves
• Black pepper
• 2 tablespoons canola or olive oil
• For the salad:
• Juice of 1 lemon
• Finely grated zest of 1 lemon
• 1 teaspoon honey
• ½ cup extra virgin olive oil
• 1 clove fresh garlic, peeled and crushed
• Salt and black pepper
• 3 cups fresh baby lettuces
• 1 shallot, minced

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1025 calories; 76 grams fat; 12 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 10 grams polyunsaturated fat; 73 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 19 grams protein; 105 milligrams cholesterol; 1511 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Preheat oven to 400 degrees. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour. Let cool. Peel, discarding the skin, and shred the potato on the large holes of a box grater. Set aside.
2. Bring a large pot of salted water to boil. Add leeks and cook until tender, 4 to 5 minutes. Strain. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly. Set aside.
3. Place zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture. The zucchini will shrink greatly. Set aside.
4. In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley. Season to taste with salt and pepper. Mix well. In a large skillet over medium heat, add oil and heat until shimmering. Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick. Repeat with the remainder of the mixture.
5. Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side. Set aside and keep warm.
6. For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil. Shake well to combine. Add garlic and season to taste with salt and pepper. Shake again. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
7. To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.

1 1/2 hours