LEEK, POTATO AND ZUCCHINI PANCAKES WITH BABY LETTUCES

Leek, Potato and Zucchini Pancakes With Baby Lettuces image

Provided by Elaine Louie

Time 1h30m

Yield 2 servings

Number Of Ingredients 20

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
1/4 cup all-purpose flour
1/3 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
1/2 cup extra virgin olive oil
1 clove fresh garlic, peeled and crushed
Salt and black pepper
3 cups fresh baby lettuces
1 shallot, minced

Steps:

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.
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.
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.
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.
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.
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.
To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 60 grams, Carbohydrate 66 grams, Fat 76 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 13 grams, Sodium 1309 milligrams, Sugar 15 grams, TransFat 0 grams