1 medium potato
2 cups sliced leeks (white and pale green parts only)
1 cup shredded zucchini
1/4 cup flour or gluten-free flour
1 egg, slightly beaten
1-2 tsp dried red chili flakes (according to your “heat” preference)
Salt and pepper
Oil for frying
Preheat your oven to 350 degrees F. Bake the potato until it’s tender enough to pierce through with a fork, about 40-45 minutes.
Boil a saucepan of salted water and add the sliced leeks and cook until tender, about 5 minutes. Drain and wrap in a tea towel; wring out any extra moisture. Set aside.
Drain the shredded zucchini of its moisture. Wrap in a tea towel and wring it as well. Set aside.
Once the potato is cooked, peel it and roughly mash it.
Mix all the ingredients together and season to taste.
Make patties from the mixture. Heat about 2 Tbsp. oil in a skillet. When hot, gently drop the patties into the oil (medium heat), flatten with a spatula and let cook until nicely browned on both sides. Remove and drain on paper towels.
Plain Greek yogurt or sour cream with dill makes a nice dipping sauce to accompany these.