Mashed Potato Latkes With Zucchini And Dill

• 4 cups cubed peeled Yukon gold potato (about 1 3/4 pounds)
• 2 cups cubed zucchini
• 1 cup diced leek
• 1/4 cup cornstarch
• 2 teaspoons minced fresh dill
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 1/2 cup matzo meal
• 3 tablespoons vegetable oil, divided

1. 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).
2. Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.
3. 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.

gold potato, zucchini, leek, cornstarch, fresh dill, salt, freshly ground black pepper, egg, matzo meal, vegetable oil

Taken from www.myrecipes.com/recipe/mashed-potato-latkes-with-zucchini-dill (may not work)