Impromptu Fritter

I shredded two potatoes (one was purple) and made some Potato Fritters with Goat Cheese and heirloom cherry tomatoes as a last-minute-Oh-we-need-to-eat meal.  The goat cheese is from a small goat farm in Ithaca  (Ben insisted we stop in...glad we did!) and the tomatoes are from our Community (Shiloh) Garden in New Brunswick.  While the photo was snapped in a jiffy, they were more yummy than they look, and also last about all of a few minutes.  Observe:

Quick fried in a skillet  (just to seal the potato shavings), then baked at 400F for about 10 minutes.