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Zucchini and carrot potato cakes recipe

Zucchini and carrot potato cakes recipe

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I made this dish as a side to meatloaf but it would be delicious eaten together with other meats or fish or on its own.

London, England, UK

1 person made this


  • 2-3 medium potatoes
  • 1 medium zucchini
  • 1 medium carrot
  • half onion finely chopped
  • fresh parsley (can be dried parsley as well)
  • 1 clove of garlic finely chopped (dried garlic is fine as well)
  • 2 tsp of oil
  • 1 tsp of white or wholemeal flour
  • some salt, pepper depending on taste
  • alternatively pinch of brown sugar
  • some oats for coating


  1. grate zucchini and carrot, chop onion and garlic and parsley finely
  2. prepare potatoes cutting them into smaller pieces, boil the potatoes until soft
  3. mash potatoes until smooth, set aside to allow cool down
  4. mix mash with the rest of the ingredients together with 1 tsp of flour and 1 tsp of oil
  5. form cakes and coat in oats
  6. for best result put the cakes into the fridge for about 30 minutes
  7. Fry on pan until browned adding the rest of the oil


Instead of oats bread crumbs could be used, but using oats is slightly healthier option. If you watch your weight adding oil to the mixture is not necessary plus wholemeal flour would be healthier.

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Guestspeaker Alice Waters and Potato Zucchini Pancakes

You are probably asking yourself what Alice Waters and my featured recipe for potato zucchini pancakes have in common, correct? Well, that is very easy since they both represent local, organic, sustainable and in season.

Alice Waters spoke at the annual fundraiser for the CU Center for Women’s Health Research luncheon this week here in Denver and I was very fortunate to be invited through my foodie friend Michele (@Cooking with Michele). It was interesting to listen to Alice’s personal story in how she became mother of American food and the advocate for edible school yards. Her influence can be seen in Denver and many other cities through the slow food movement. Slow food Denver’s seed to table project helps, amongst other wonderful activities, to transfer unused parts of a school’s property into working gardens which teaches students where their food comes from, how to grow, prepare and share it. I personally think that this project is a wonderful hand on example in how to educate our children on making better food choices which is the right step towards a healthier and happier life.

If you ask my children they will tell you that I probably talk way to much about the importance of the source of our meals, since I try to buy local, organic, follow the advice of my sea food guide and won’t eat mass produced meat (not even at a restaurant or a friend’s house). I will spare you with my rand, but would like to share that most ingredients for today’s recipe, potato zucchini pancakes, were purchased at my local farmers market (at Rickie’s stand). Zucchinis are still plenty to harvest and it feels to me that you can never have enough zucchini recipes on hand.

It was actually my daughter’s wish to try this recipe which she found in her very favorite cookbook Joy the Baker by Joy Wilson. By now we have made Joy’s potato zucchini pancakes at least three times. They always come out crispy and with a light and airy texture. They are put together in a wink and taste terrific accompanied with wild caught smoked salmon, herb cream cheese, and our newest discovery, spicy sweet chili sauce. These potato zucchini pancakes make for a simple, but delectable meatless dinner or, baked into smaller pancakes, for tasty little appetizers to serve for your next get together with friends.

Recipe Summary

  • 1 cup prepared mashed potatoes
  • 1 cup all-purpose flour
  • ¼ cup milk
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons fine sea salt
  • 1 ½ cups shredded Yukon Gold potatoes
  • 1 cup shredded Cheddar cheese
  • 1 small zucchini, shredded
  • canola oil, or as needed, divided

Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini stir until batter is well-combined.

Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.

You can substitute kefir for the milk, if desired. You can substitute kosher salt for the sea salt.

Finger Food Recipe for Baby – Zucchini and Potato Cakes

Here’s a tasty finger food recipe for baby you might like to try, using versatile zucchini (also known as courgette).

It yields 4 large or 8 small and yummy cakes, so you might like to use the extras as a side dish for the rest of the family… alternatively, you can freeze the cakes to serve on another day when you have no time to cook!

To Make Baby’s Zucchini and Potato Cakes You Will Need…

1 zucchini (courgette)
1 tbsp olive oil
1 tbsp onion, finely chopped
1 medium potato, peeled
2 egg yolks
4 tsp whole wheat bread crumbs
1 tsp fresh chives, finely chopped

Saute the onion in a little olive oil for a few minutes until tender.

Grate the potato and zucchini into a bowl, then squeeze thoroughly to remove as much of their liquid as you can.

Add the onion, egg yolk, bread crumbs and seasonings and mix well.

Heat a little olive oil in a frying pan/skillet.

Divide the mixture into four to eight balls (depending on the size you want the cakes to be), drop each ball into the frying pan and flatten with a spatula.

Cook for a few minutes until the underside is brown, turn, and cook for a further few minutes.

Serve when cooled to a safe handling temperature!

These are a great way to include zucchini in baby’s diet, but are also delicious made with carrot instead, or even a combination of the two!

Recipe Summary

  • 3/4 pound (about 3 medium) white potatoes, peeled
  • 8 ounces (about 3 medium) carrots, peeled
  • 1/2 cup thinly sliced scallions (about 3 scallions)
  • Coarse salt
  • 1 large egg, lightly beaten
  • 1/4 cup matzo meal
  • 1/4 cup vegetable oil, for frying
  • 1/4 cup reduced-fat sour cream, for serving (optional)

In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.

In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.

Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.

Carrot and Potato Cakes


  • For the cakes:
  • 400 g of potato peeled a roughly chopped
  • 1 large carrot grated
  • 1 small onion finely chopped
  • 2 teaspoons of mixed herbs
  • pinch of black pepper
  • olive oil
  • For the sauce:
  • 1 cup of passata 240ml
  • 1 cup of no added salt chicken stock 240ml
  • 1 clove of garlic crushed
  • 1 small onion finely chopped
  • 1 small carrot finely chopped
  • splash of balsamic vinegar


Spring Greens

  • 3 cups watercress
  • 1 small carrot, peeled and cut in long strips with vegetable peeler
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon-style mustard
  • ¼ teaspoon salt
  • Dash black pepper
  • 3 tablespoons olive oil

In large bowl combine watercress and carrot. For dressing, in bowl combine vinegar, mustard, salt, and pepper. Slowly whisk in olive oil. Toss with watercress and carrot strips.

What to cook with zucchini?

There are so many different ways that you can use zucchini. You can add zucchini to pastas like I do in this Shrimp Linguine with Zucchini and Tomatoes. Of course there is always fried zucchini, zucchini bread, grilled zucchini , and even zucchini soup.

Did you know that you can even cook the zucchini blossoms? Believe me, you haven’t lived until you’ve tried Stuffed Fried Zucchini Blossoms.

Perhaps though, one of my favorite things to do with zucchini is to make zucchini cakes.

Don’t forget about the almond butter caramel drip!

Of course, we can’t forget about the gorgeous ALMOND BUTTER CARAMEL DRIP on this sweet potato cake. It was a last minute decision of mine, but one I’m so happy to have made.

The almond butter caramel is simple to make, and a recipe you’ll come back to again and again. Personally I love dipping apples in it, so I thought, why not throw it on a cake?

You’ll only need 3 ingredients for the almond butter caramel to work beautifully together: almond butter maple syrup and coconut oil. First warm up the maple syrup and coconut oil then stir in the almond butter, and salt if you like a little bit of sweet and salty.

What do I need to make Sweet Potato Cakes?

1. Food processor – this machine takes the hassle out of trying to grate potatoes on a box grater. If you have arthritis or joint issues like I do, this is a big help.

2. Scoop – this is one of the most used pieces of equipment in my kitchen. I use it for everything from portioning out veggie cakes to muffins to cookies to scones, etc.

3. Parchment paper – I always line my baking sheets with parchment and if you want to freeze these on a sheet pan, you’ll need this!

4. Sheet pans – speaking of sheet pans, don’t waste your money on those flimsy ones. Get commercial sheet pans. They will hold up forever and will not warp in a hot oven.