Sher's Potato Fritters with Sweet Pepper Relish
from Sticky, Gooey, Creamy, Chewy

Adapted from Deborah Madison, The Greens Cookbook via Sher of What Did You Eat?

2 pounds russet potatoes, peeled and cut into 1-inch cubes
3 egg yolks
1/4 cup roughly chopped cilantro
1 bunch scallions, thinly sliced, white and some of the green part
1 cup shredded jack cheese
Salt and pepper to taste
1 cup panko bread crumbs
4 tablespoons oil
Sweet Pepper Relish (recipe follows)

Put potatoes in a steamer and cook for about 20 minutes, or until tender. Transfer to a bowl and roughly break them up with a fork.   Don't try to make them too smooth.

Add the egg yolks, cilantro, scallions, and cheese.  Season with salt and pepper. Shape into patties shaped and sized as you like.  I let patties rest in the freezer for about 20 minutes to firm up so that they would hold their shape better while frying.

Dredge patties 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
Salt and pepper to taste

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.