CRISPY POTATO PANCAKES WITH CHEESE AND RED PEPPER SAUCE

You might like to start this recipe a day ahead to really get the full benefit of all the flavors before eating and/or freezing, but it will be well worth it.

Ingredients:
3 cups shredded potatoes (like Eastern or golden potatoes)
1 green onion (scallion), finely chopped
2/3 cup mild goat cheese, crumbled
1 Tbsp cumin powder
1 tsp fresh ground black pepper
Salt (optional)
1/2 cup vegetable oil
2 cups plain panko breadcrumbs
2 eggs, beaten
1/2 cup milk

Sauce:
2 red peppers
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
1/4 cup black olives, chopped
1 Tbsp lime juice

Method:
Wash your hands well.
To make the potato pancakes, combine the potatoes, goat cheese, green onion, cumin and black pepper in a large bowl.
Form the potato pancakes into 1-inch rounds, using with a heaping tablespoon of the mixture.
Place each pancakes on a cookie sheet as you create it.
Refrigerate the pancakes at least 1 hour or overnight to set.

To make the sauce:
Roast 2 red peppers over a gas flame or under a broiler, turning every minute or so until the peppers are done on all sides. 
Place the roasted red peppers in a plastic bag.
Wait at least 30 minutes or until they are cool enough to handle.
Through the plastic bag, rub the peppers to help start to peel off the blackened skin.
Remove them from the bag and rinse them well. Peel off any other blackened parts you might have missed.
Chop up the peppers.
Place the chopped peppers in a medium bowl.
Combine the chopped peppers with the cilantro, green onions, black olives and lime juice.
Refrigerate the sauce at least 1 hour, or overnight.

When you are ready to eat or freeze:
Combine the egg and milk in a small bowl.
Place the panko breadcrumbs on a platter.
Preheat the oven to 350 F.
Line a cookie sheet with paper towels.
Heat the vegetable oil in a 10-inch frying pan over medium flame for about 4 minutes.
Dip the potato patties in the egg mixture first.
Then dredge on the platter to coat both sides of the potato pancake in the panko crumbs.
Fry the pancakes in 2 batches in the hot oil, 4 minutes per side, or until golden brown.
Line a plate with paper towels.
When each pancake is cooked, lift out of the pan with a spatula and placed on the paper towels.
If you wish to keep the pancakes warm until the entire batch is cooked, or want to make them crispier, place in the heated oven and continue cooking until the whole batch is fried up.
Top each potato patty with a tablespoon of red pepper sauce and serve immediately.

Or, wait until the patties cool completely. Place in a freezer container or sturdy freezer bag.
Put the sauce in a separate container. It can be used with this recipe, or as a quick pasta sauce or dip. Just defrost whenever you are ready to use by microwaving for about 30 seconds. When you want to reheat the patties, put them in a toaster oven for about 10 minutes until thawed and crisp. They are so tasty that you don't even need the sauce!

Do make the sauce, however, if you would like to use this as a main course. You can create multiple batches, then eat one and freeze one.

Serve with salad, green vegetables and some additional cheese of any variety.

Yield: About 16 potato pancakes per batch


Cooking Time: 10 to 30 minutes, spread out over 2 days
Post-freezing reheating time: 30 to 5 minutes for the pancakes and sauce. Up to 10 minutes if you want to heat in a conventional oven or toaster.