Ingredients
450g 1lb potatoes, coarsly grated
2 tsp chopped fresh thyme
1 garlic clove, crushed
2 tsp chopped fresh thyme
1 garlic clove, crushed
2 spring onions, finely chopped
2 tbsp olive oil
4 tbsp unsalted butter
2x 21/2 Crottins de Chavignol ( firm goat's cheeses)
salt and ground black pepper 65g
thyme sprigs to garnish
mixed green salad to serve
Method
1) using your hands, squeeze out the moisture from the potatoes, the carefully combine with the chopped thyme, garlic, spring onions and seasoning
2) heat half the oil and butter in a non frying pan, add two large spoonfuls of the potato mixture and press firmly down with a spoon, cook for 3-4 minutes on each side until golden
3) drain the potato cakes on to kitchen paper and keep warm, make 2 more potato cakes in the same way with the remaining mixture, meanwhile, preheat the grill
4) cut the cheese 9in half horizontally, place one half cheese, cut -side up, on each potato cake, grill for 3-4 minutes until golden.
