For the Fritters:

• 4–6 russet potatoes, peeled and diced (or 3 cups leftover mashed potatoes)
• 3 egg yolks
• 1/4 cup roughly chopped cilantro
• 1/2 medium yellow onion, diced
• 1 cup shredded sharp cheddar cheese
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 cup breadcrumbs
• 4 Tbsp vegetable or canola oil

For the Relish:

• 1 teaspoon extra-virgin olive oil
• 2 medium red bell peppers, finely diced
• 1/4 medium red onion, finely diced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 tsp balsamic vinegar
• 4 tsp agave syrup