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Gorgonzola Potato Pancakes with Apple Dill Relish

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The relish complements the pancakes perfectly.

The relish complements the pancakes perfectly.

Relish:
2 medium green apples, peeled and diced
1/4 (63 ml) cup fresh dill, minced
1 medium cucumber, peeled and diced
1/3 (83 ml) cup red onion, minced
1/3 cup (83 ml) orange juice
2 Tbsp (30 ml) lemon juice

Pancakes:
2 lbs russet potatoes, peeled and diced
1/2 cup (125 ml) Gorgonzola cheese, crumbled
1/2 cup (125 ml) diced onion
1/4 cup (63 ml) fresh dill
1/8 tsp (0.5 ml) cayenne
1/8 tsp (0.5 ml) salt
pepper to taste
2 Tbsp (30 ml) olive oil

Combine the relish ingredients and set aside at room temperature so flavors can blend.

Cook the potatoes in boiling water until tender. Mash them, then combine with cheese, onion, dill, cayenne, salt and pepper. Mix well.

Shape with your hands into three-inch patties. Heat about a teaspoon of oil in a heavy skillet over medium-low heat and cook patties three minutes per side, until lightly browned.

Hold cooked pancakes in a warm oven until ready to serve. Add additional oil to skillet, a very little at a time, as needed. Serve hot, with relish on the side.

Note: if the pancakes threaten to fall apart while cooking, try dipping them in a little flour before placing them in the skillet.

Source: alive Magazine (pre-2000)

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