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450 g
10 ml
1
2
30 ml
50 g
2 x 65 g
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potatoes
chopped
fresh thyme
garlic
clove, crushed
spring
onions, including the green parts - finely chopped
olive oil
unsalted
butter
Crottins
de Chavignol (firm goat's cheeses)
salt and
black pepper
thyme
sprigs, to garnish
salad
leaves, such as curly endive, radicchio and lamb's lettuce, tossed in
walnut dressing, to serve |
Method :
- Peel and coarsely grate the potatoes.
- Using your hands squeeze out all the excess moisture, then
carefully combine with the chopped thyme, garlic, spring onions and
seasoning.
- Heat half the oil and butter in a non stick frying pan.
- Add two large spoonfuls of the potato mixture, spacing them well
apart, and press firmly down with a spatula.
- Cook for 3 -4 minutes on each side until golden.
- Drain the potato cakes on kitchen paper and keep warn in low
oven.
- Make tow more potato cakes in the same way with the remaining
mixture.
- Meanwhile, preheat the grill.
- Cut the cheese in half horizontally and place on half, cut side
up, on each potato cake.
- Grill for 2 - 3 minutes until golden.
- Transfer the potato cakes to serving plates and arrange the
salad leaves around them.
- Garnish with thyme sprigs and serve at once.
Serves 2 - 4
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