Potato & Gorgonzola Cakes

IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 16

Griddler™ Position: Flat

Selector: Griddle

Plates: Griddle

Makes 8 Cakes

2large (10 ounces each) russet potatoes, peeled, thickly sliced

1teaspoon kosher salt, divided

1⁄3 cup finely crumbled gorgonzola cheese*

1large egg, lightly beaten

1tablespoon finely minced shallot

1tablespoon chopped fresh parsley

1teaspoon extra virgin olive oil

1⁄8 teaspoon freshly ground pepper

Place potatoes in a medium saucepan and cover with water by 1 inch. Stir in

1⁄2 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 18 minutes until potatoes are fork tender. Drain, reserving

1⁄4 cup cooking liquid. Place potatoes in a bowl with reserved liquid. Mash potatoes using a potato masher or ricer. (Discard extra potatoes or reserve for another use.)

Measure out 2 cups of mashed potatoes and place in medium bowl. Add cheese, beaten egg, shallot, parsley, olive oil, remaining salt, and pepper. Stir to blend.

Preheat Griddler™ to 375°.When ready, scoop out potato mixture using a

1⁄4-cup measure. Arrange 4 scoops on each side of the griddle. Cook for 5 to

6 minutes per side, until golden and crispy on the outside, and hot on the interi- or. Serve hot.

*Cheese may be varied to personal preference.Try crumbled Chevre or Feta, or grated Cheddar, Gouda, Parmesan, etc.

Nutritional information per serving:

Calories 69 (37% from fat) • carb. 8g • pro. 3g • fat 3g • sat. fat 1g •

chol. 31mg • sod. 255mg • calc. 37mg • fiber 1g