Hamburger Steak with Winter Ratatouille and Potato Pancakes
Hamburger Steak with Winter Ratatouille and Potato Pancakes
Ingredients
- 4 medium potatoes
- 2/3 cup (150 ml) canola oil
- Salt and pepper
- 1 onion, chopped
- 1 zucchini, diced
- 2 tablespoons (30 ml) olive oil
- 1 cup (250 ml) cherry tomatoes, halved
- 1 cup (250 ml) frozen corn kernels
- 1 lb (454 g) lean ground beef
- 2 tablespoons (30 ml) olive oil
- 1/4 cup (60 ml) sour cream (optional)
Instructions
- Peel and grate the potatoes with a coarse grater. It is important to do this at the very last moment because potatoes oxidize rapidly. Season with salt and pepper.
- In two large non-stick skillets over medium heat, heat 75 ml (1/3 cup) of oil in each. Spread the potatoes in both pans to shape eight patties. Press lightly.
- Cook for about 8 minutes or until nicely browned. Carefully turn the patties and cook for about 7 minutes or until the potatoes are tender and golden brown. Add oil, if needed. Keep warm on a baking sheet lined with paper towels.
Hamburger Steak with Winter Ratatouille and Potato Pancakes