Makes about 8 patties
Prep time: 10 minutes
Cook time: 20 minutes
(potatoes: .50, other vegetables: .50-1.00, egg: .10, flour: .05)
1 lb potatoes
1 lb other vegetables (zucchini, squash, carrots, eggplant, sweet potato--just about any firm-ish vegetable will do)
1/2 C flour (again you can use whatever type floats your boat. I used all-purpose, but you could use matzo or corn or other types as well)
a splash of lemon juice
salt and pepper (of course other seasonings can go nicely too. I'm thinking about dill and parsley right now, but--again--the sky's the limit)
Grate the vegetables. (I used a food processor.) Let them sit for a few minutes and then press or squeeze excess water out of them. Doing so makes for a crispier, tastier end product. To squeeze, you can press them into a colander or wrap them in a dish towel and ring them out to get the water out.
Once they've been squeezed, add the egg, flour, lemon, and seasonings and mix together.
Heat a thin layer of oil in a heavy duty (I used cast iron) skillet until the oil shimmers. Drop spoonfuls of veggie mixture into the pan and press down with your spoon. You want it to be fairly flat so that it cooks evenly and the vegetables in the middle of your patty don't come out underdone. Allow to cook for several minutes until the underside is deep golden and then flip and repeat. If the underside is cooking too quickly, turn down the heat. You don't want the middle all raw, unless raw potatoes are your thing. They're not mine.
You can serve however you wish. I like them with a plain yogurt or sour cream based dip. Last night I used sour cream and added a bit of lemon juice and dill. I've heard lime and curry is good too. Kip likes them with ketchup (wow, what a surprise) and I bet if I'd pulled out the Ranch he wouldn't have complained about that either. My point is that they're pretty darn good dipped in a variety of things so go ahead, be creative, and follow your gut.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com