1½ to 1¾ pounds baking potatoes, peeled and cut into 2-inch squares
2 tablespoons unsalted butter
2 tablespoons minced fresh chives
1 tablespoon minced garlic
¼ teaspoon ground nutmeg
Salt and freshly ground pepper to taste
2 tablespoons minced fresh dill
2 tablespoon minced fresh flat-leaf parsley
1 cup (four ounces) blue cheese, crumbled
1 egg yolk
1 cup all-purpose flour
2 eggs beaten with ½ cup milk
1 to 1½ cups seasoned bread crumbs
1 to 1½ cups canola oil
Sour cream or crème fraîche for topping
Cook the potatoes in salted boiling water for 12 to 15 minutes or until tender. Drain and mash. In a small skillet, melt the butter over low heat. Cook the chives and garlic for 1 to 2 minutes, or until soft. Stir in the mashed potatoes. Stir in the nutmeg, salt, pepper, dill, and parsley. Remove from the heat and cool completely. Stir in the cheese and egg yolk. The cheese should remain in lumps scattered through the potatoes.
Shape the mixture into 12 cakes and refrigerate for 10 minutes to firm. Lightly dredge in flour and coat with egg mixture, then the bread crumbs. In a large skillet, heat the oil over medium-high heat. Add the cakes and cook for 3 to 5 minutes on each side, or until browned. (The cakes can be prepared ahead to this point.)
To serve, place on a baking sheet and reheat at 250°F for about 5 minutes. Serve with a dollop of sour cream or crème fraîche.
From The New Irish Table by Margaret M. Johnson, published in 2003 by Chronicle Books. Reprinted with permission from the author.