Potato Fritters

Recipe by Deborah Madison from The Greens Cookbook

(makes 8 4-inch fritters)
1-1/2 lbs. potatoes
2 egg yolks
1 small onion, finely diced
salt
handful of herbs (parsley, thyme, basil, arugula leaves) chopped
1 cup grated Muenster, cheddar or jack cheese (optional, but good)
1 cup bread crumbs
4 Tablespoons oil

Cut the potatoes into pieces roughly 1-inch square. Set them in a steamer over a pan of boiling water and steam until tender, about 20 minutes. Transfer them to a bowl and gently break them up using the side of a fork, so as not to overwork them. They need not be smooth. Incorporate the egg yolk, then the onion, herbs and cheese, if using, and combine. Season to taste with salt. Shape the mixture into patties of any shape or size and press them into the bread crumbs so that both sides are coated. Heat the oil in a skillet - cast iron or non-stick frying pan works well - and fry the potato cakes until they are browned on both sides. Serve them with something cool and refreshing, like a sweet pepper chutney or sour cream.