Recipe: Sorrel potato cakes

Total time: 30 minutes

Servings: About 4 as a side dish (makes 10 small cakes)

Note: Panko bread crumbs are available in Asian markets and in the Asian food sections of well-stocked groceries.

1 pound russet potatoes, peeled and cut into 2-inch chunks

Salt

3 tablespoons butter, divided

1/4cup minced onion

1 clove garlic, minced

2 cups diced sorrel

1/2 teaspoon grated lemon peel

Cracked black pepper

Salt

1 egg, beaten

1 tablespoon water

1 cup panko bread crumbs

3 tablespoons oil

1. In a large pan, bring to a boil enough salted water to cover the potatoes. Add the potatoes and cook until tender, 15 to 20 minutes.

2. Drain the potatoes, then press through a ricer. Cover the potatoes and keep them warm while preparing the sorrel.

3. Heat 2 tablespoons of the butter in a skillet over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the minced garlic and continue to cook for 1 minute.

4. Add the remaining 1 tablespoon of butter and heat until melted. Stir in the the sorrel and heat until it begins to wilt, about 30 seconds to 1 minute. Stir into the potatoes. Stir in the lemon peel, cracked black pepper and salt to taste.

6. Shape into 10 small cakes. Combine the beaten egg with the water. Dip the cakes into egg mixture, then into the bread crumbs to coat both sides.

7. Heat the oil in a large skillet over medium heat. Fry the cakes until browned, 4 to 5 minutes, then turn to brown the other side, 3 to 4 minutes. Serve with smoked salmon or lox, chicken or poached eggs.

Each serving: 332 calories; 50 mg. sodium; 76 mg. cholesterol; 20 grams fat; 7 grams saturated fat; 35 grams carbohydrates; 5 grams protein; 3 grams fiber.