- serves 4 people
- preparation 15 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 4 medium Desiree potatoes
- salt, to taste
- 2 garlic cloves, finely chopped
- 2 tsp thyme leaves
- 100 g cantal cheese, finely grated
- 60 g goose or duck fat
- 8 thin slices of pancetta
Instructions
- Place the potatoes in a saucepan of cold water, add a good pinch of salt and bring to the boil. Reduce the heat to low and simmer for 5 minutes. You only want the potatoes to be one quarter cooked.
- Drain the potatoes, then peel and grate into a large bowl. Add the garlic, thyme, cheese and half the goose fat, then stir to combine.
- Place 2 slices of pancetta around the inside of a 5 cm ring mould to line it, then fill with enough potato mixture to come about 1.5 cm high.
- Heat the remaining goose fat in a large frying pan over medium-high heat. Place the potato in the ring mould into the pan, then carefully remove the ring and repeat to make 3 cakes. Fry until golden brown, then turn and cook until the other side is golden and crisp.
- Drain on paper towel and serve hot.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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