Sicilian-style cheese-filled potato cakes
Units
Temperature
Servings
Ingredients
- 300 g floury potatoes rounded
- 3 g fine salt rounded
- 1 g dried herbes de Provence rounded
- 1 g red pepper flakes rounded
- 2 large eggs rounded
- 20 g spring onions, finely sliced rounded
- 15 g flat-leaf parsley, chopped rounded
- 60 g mature cheddar, cut into 4 pieces rounded
- 30 ml olive oil, for frying rounded
Method
Method
- Coarsely grate the potatoes, squeeze them very dry in a clean towel, and mix with the salt, herbes de Provence, red pepper flakes, eggs, spring onion, and parsley.
- Divide into eight equal portions. Flatten four portions, put a piece of cheddar on each, and cover with the remaining potato mixture.
- Press the edges firmly to make four compact cakes about 1.5 cm thick.
- Heat the oil in a 28 cm nonstick skillet over medium heat. All four cakes fit at once. Fry 4 to 5 minutes a side, covering the pan for the first half of each side, until deeply golden and crisp and a skewer meets no resistance in the potato.
- Drain briefly on paper and serve while the cheese centre is molten.
Notes
- Squeezing the grated potato is essential for a crisp crust.
- Keep the cakes fairly thin so the raw potato cooks before the outside becomes too dark.
- Mozzarella can replace cheddar for a milder, stretchier centre.