zucchini-potato-cakes

Zucchini Potato Cakes

Preparation Time• 10 minutes

Cook Time• 20 minutes

Description

Mashed potato and shredded zucchini cakes topped with Cuban flavored black beans, garnished with minced pickles and ham.

Potato Cake

Yield: 220, (bite size) servings

INGREDIENTS

  • 2 pkg Potato Pearls® Natural Mashed
  • 1 qtZucchini, shredded
  • 1 cParmesan cheese, grated
  • 1-½ qtMilk, low-fat
  • 1-½ qtWater
  • ½ lbButter
  • 1 tspSalt, kosher
  • ½ c Canola oil

Topping

INGREDIENTS

  • 3 cDeli ham, reduced fat, low moisture, very finely diced
  • 2 c (6 each)Garlic pickles, very finely diced
  • ⅓ cWhole grain Dijon mustard
  • 2 cPumpkin or sunflower seeds, toasted
  • 1 pkgSantiago® Seasoned Black Beans

Instructions

  1. Combine Potato Pearls® Natural Mashed, zucchini, cheese, milk, water, butter and salt in a large bowl until thoroughly combined. Let rest for 5 minutes.
  2. Shape into 1-inch round patties using a ½ oz. (#60) size ice cream scoop.
  3. Toss together ham, pickles and mustard. Set aside.
  4. Heat one tablespoon of canola oil in a 10-inch non-stick frying pan over medium-high heat. Fry the potato patties in batches until well browned and lightly puffy, about 4 min on each side.
  5. Top with 1 teaspoon of the Seasoned Black Beans and a ½ teaspoon of ham mixture. Garnish with pumpkin or sunflower seeds and serve immediately.