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1
Preheat oven to 400 degrees.
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2
Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour.
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3
Let cool.
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4
Peel, discarding the skin, and shred the potato on the large holes of a box grater.
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5
Set aside.
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6
Bring a large pot of salted water to boil.
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7
Add leeks and cook until tender, 4 to 5 minutes.
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8
Strain.
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9
Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly.
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10
Set aside.
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11
Place zucchini in a bowl and sprinkle lightly with salt.
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12
Let sit for 10 minutes.
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13
Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture.
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14
The zucchini will shrink greatly.
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15
Set aside.
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16
In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley.
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17
Season to taste with salt and pepper.
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18
Mix well.
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19
In a large skillet over medium heat, add oil and heat until shimmering.
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20
Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick.
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21
Repeat with the remainder of the mixture.
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22
Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side.
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23
Set aside and keep warm.
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24
For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil.
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25
Shake well to combine.
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26
Add garlic and season to taste with salt and pepper.
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27
Shake again.
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28
In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
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29
To serve, divide the hotcakes between two plates.
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30
Add equal portions of salad, and serve.
