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Potato & Gorgonzola Cakes
Griddler
™
Position: Flat
Selector: Griddle
Plates: Griddle
Makes 8 Cakes
2 large (10 ounces each) russet potatoes, peeled, thickly sliced
1 teaspoon kosher salt, divided
1
⁄3 cup finely crumbled gorgonzola cheese*
1 large egg, lightly beaten
1 tablespoon finely minced shallot
1 tablespoon chopped fresh parsley
1 teaspoon 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
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