Apple Cheddar Potato Cakes With Lemon Mint Yogurt Sauce

Serves 4


2 C grated, blanched russet potatoes

1/2 C Red Delicious Apple

1/2 C cheddar

1 t salt

1/3 t pepper

1 small clove of garlic chopped finely

1 large egg beaten

3 T half n half cream

3 T AP flour

4 ounces plain Greek style yogurt

1 heaping T of fresh mint, chopped finely

1 T fresh lemon juice

3 T olive oil or other high smoke point oil


  • Peel 2-3 good sized russet potatoes. Cut into strips that will be easy to grate and immerse in water. Boil for about 4 minutes to blanche.
  • Drain, cover with cold water, and let sit until cool. Then remove, dry them with a paper towel and grate into a large bowl.
  • Add grated cheddar and grated apple, leaving peel on. Then add the salt and pepper, garlic, cream, beaten egg, and flour. Stir to combine.
  • Check to make sure the mixture comes together when you grab a bit in your fist. If you can’t form patties add a little more flour.
  • Heat oil in a large non-stick saucepan. Add the potato mixture in formed patties. It makes about 8. Cook until very browned and potatoes are cooked through. About 3 minutes or so per side.
  • Drain on paper towel. Serve with 3 ounces plain Greek yogurt mixed with 2 T lemon juice and 1 tsp chopped mint.
  • It is delicious served with salmon!

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