Demeter's cake

Ingredients:

1 (1/2-pound) russet (baking) potato
1 teaspoon drained bottled capers, chopped fine
4 kalamata or other brine-cured black olives, chopped fine
1 large egg, beaten lightly
1/3 cup dry bread crumbs
1/4 cup vegetable oil
lemon wedges as an accompaniment

Method:
Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender.
Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste.
Scoop the mixture by l/4-cup measures, form the scoops into l/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot, but not smoking, and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden.
Serve the cakes with the lemon.

Suggestion for serving: have a bath and eat the cake! :O)