Potato Pancakes with Watermelon Relish

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            FOOD FUNNY
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Thanks to reader Wayne Becque for this true food funny:

My mother was always helpful in teaching her three children her
cooking. She brought her children up to look after themselves. When
I was about 30 years of age, I wanted to make bread. My Mom, now in
her early 70s, had used her same recipe for her adult life and we
children thought it was delicious.

When I asked her to show me how she made her bread she agreed. She
told me that I would need a large pan to make the 9 large loaves her
recipe made. Now, Mother always make her bread in a large square
enamel roasting pan. I looked in every store I could think of but
could not find a roasting pan similar to Mother's pan. Finally, I
found a large round stainless-steel bowl. I hoped that we could use
that instead of a roasting pan.

The day came for Mother's instructions to make her bread, I showed her
the stainless-steel bowl and apologized for not finding a large
roasting pan like she had. Those large enamel pans didn't seem
available any more. Mother said, "I only used the roaster because it
was the largest bowl I had."

We made the bread in the new bowl. When she was leaving, she had my
new bowl in hand and said, "I'm taking this bowl to use myself. You
found this one, so you can find another."

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            TODAY'S RECIPE
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The lowly potato pancake is elevated to new heights with this fresh
and healthy watermelon relish. You can use any melon you like, but I
think the unique flavor of watermelon makes this dish a standout.

Potato Pancakes with Watermelon Relish

For the relish:
2 cups diced, seeded watermelon
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
1/4 medium onion, thinly sliced
1 tsp (5 ml) chili powder
Juice of 1 lime
Salt and freshly ground pepper to taste

For the pancakes:
3 medium potatoes, peeled and coarsely grated
1/4 medium onion, finely chopped
1 egg
2 Tbs (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter or vegetable oil

Combine all ingredients for the relish in a small bowl and refrigerate
for at least 30 minutes before serving.

Combine the potatoes, onion, egg, flour, salt, and pepper in a bowl
and stir to mix thoroughly. Heat the butter in a large skillet over
moderate heat and add the potato mixture in 1/4-cup (60 ml) scoops.
Fry until golden brown on both sides, about 3 minutes per side. Drain
on paper towels and serve topped with the watermelon relish. Serves 4
to 6.
Received on Fri Mar 26 23:17:41 2004