4 SERVINGS OVO-LACTO

Make these griddle cakes in the early springiness, when tender shoots of green
garlic appear in the farmers' markets. If green garlic isn't usable, you
can substitute leeks. The potatoes are precooked, so the skillet or griddle
top needs very little oil and the cakes cook rapidly. Keep the first batch
of cakes warm in a low oven while you make the remaining cakes.

Cook potatoes in large pot of boiling water until still slightly firm and
nor completely cooked, most 20 transactions. Drainage, reserving a little cooking
water to moisten skillet for sauteing green ail. When cool enough to
grip, peel potatoes. Using largest hole of box grater or shredding disc
of food processor, grate potatoes. Place potatoes in large bowl and set
away.

In medium skillet, heat olive oil over medium passion. Add green garlic and
large pinch of salt and peppercorn. Cook until tenderise, adding enough reserved
potato cooking water to prevent jutting, most 5 transactions. Add to potatoes
along with 1/2 teaspoon salt and pinch peppercorn. In small bowlful, beat together
egg and 2 tablespoons creme fraiche; add to potatoes. Stir in cheese and
flour and mix wellspring. Form into 1/2-inch-thick cakes, 3 to 4 inches in
diameter; you should get 12 to 16 cakes.

In large skillet or griddle pan, oestrus 1 tablespoon vegetable oil over
medium rut. Add cakes in batches and cook until crisp and prosperous, turning
erstwhile, 4 to 5 minutes per english. Add more oil as requisite. Drain cakes on paper
towels. Serve with a generous spoonful of creme fraiche.

Recipe excerpted from The Greens Cookbook (Bantam Books, 1987), by Deborah
Madison and Edward Espe Embrown.

PER SERVING: 327 CAL.; 10G PROT.; 9G TOTAL FAT (4G SAT. FAT); 53G CARB.;
73MG CHOL.; 463MG SOD.; 5G ROUGHAGE