1 c. mashed or grated sweet potatoes
1 c. mashed white potatoes
½ small onion, finely chopped
1 clove garlic, finely chopped
1 egg
½ c. flour
Salt and pepper to taste

Saute onion and garlic in a small amount of olive oil. Mix all ingredients in large bowl and drop by large spoonfuls into pan glazed with olive oil. Pat the cakes flat. Saute until browned; flip and brown on the other side. Alternatively you can place on parchment or a silpat on a cookie sheet and bake for about 15-20 minutes in a 350 degree oven. Repeat with the rest of batter.

Serve warm by themselves with a dollop of plain yogurt or sour cream and a dollop of applesauce or currant jelly or whatever other jelly you have on hand. Or serve cold over a fresh salad dressed with vinaigrette and sprinkle with goat cheese or feta.

Riffs on the recipe:

1 cup of any combination of grated raw beets, carrots, parsnips, finely chopped greens

You can also add cooked grains (quinoa, bulgur, oatmeal), mashed cooked beans (black, garbanzo, lentils). Just remember that the drier the mix, the more binder you may need such an additional egg.