Well, here it is--the second anniversary of Weekend Herb Blogging at Kalyn's Kitchen! My, how it has grown since Kalyn first started it. She's done a splendid job, and it's been so much fun to see how this event, and her blog, has evolved in such a short period of time. I wanted to make something special for the celebration, and spent
several days looking at my favorite cookbooks and magazines. This year Kalyn suggested we do something with an herb and at least one vegetable, a Double Delish recipe. Finally, it came down to Deborah Madison's recipe for Potato Fritters and Sweet Pepper Relish. It was the perfect way for me to celebrate WHB, as I haven't had potatoes in quite a while, and my Irish genes were suffering. The recipe also includes my favorite herb, cilantro, as well as quite a few vegetables. The fritters contain scallions and the confetti cut relish is full of sweet yellow and red peppers. I think this fulfills the Double Delish requirement, it was certainly delicious.
You can make this with leftover mashed potatoes, but I steamed some russets and smashed them with a fork. The potatoes were rough in texture, and this gave the fritters a good mouth feel. The recipe also contains cheese, egg yolks, scallions, and peppers. I didn't peel the potatoes, but that is your choice to do, or not.
The end product has a wealth of contrasting flavors and textures. The delicately crisp crust tops a creamy center of potatoes, cheese, and scallions. And the beautiful relish adds a tart jolt to the mix. I loved this recipe and thought it perfect for Kalyn's Anniversary. Congratulations Kalyn--on a great event and blog! Looking forward to the anniversary next year.
(Deborah Madison, The Greens Cookbook)
1-1/2 pounds russet potatoes, peeled or not
2 egg yolks
about 4 Tablespoons roughly chopped cilantro
1 bunch scallions, thinly sliced, white and some of the green part
1 jalapeno, seeded and chopped--or 3 Tablespoons bell pepper, finely chopped
1 cup grated cheddar, Jack or muenster cheese
about 1 cup bread crumbs (I used plain Panko)
4 Tablespoons oil
Cut the potatoes into small pieces about an inch square. Put them in a steamer and cook for about 20 minutes, or until they are tender. Transfer to a bowl and break them up with a fork. Don't try to make them too smooth, they can be rough textured. Add the egg yolks, cilantro, scallions, pepper, and cheese. Season with salt and shape into patties shaped and sized as you like. Dredge them in the bread crumbs, and press the crumbs into the patties on both sides. Heat the oil in a skillet until hot and cook the patties over medium high heat, until browned on both sides. Serve immediately with the sweet pepper relish.
Sweet Pepper Relish
1 small yellow pepper
1 small red pepper
1/4 small red onion, finely diced
1/2 cup virgin olive oil
2 Tablespoons or more balsamic vinegar
Trim the peppers, cut them into thin slices and dice into small even pieces. Combine the peppers, onion oil and vinegar and add salt and pepper to taste. Marinate this for about 2 hours, then drain the oil off (reserving for other purposes, like salad dressing) when you are ready to serve the fritters.