Potato & Gorgonzola Cakes
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
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
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