Potato cake, fontina and herbsServes 2-3650g waxy, yellow-fleshed potatoes4 thin spring onions2 Tbsp plain flour2 tsp nigella seeds1 egg, beaten2 Tbsp groundnut or vegetable oil100g fontina*25g herbsMethodScrub the potatoes, or peel if you wish, then grate coarsely in long, thin shreds. Let the potato cake cook for 8-10 minutes, regulating the temperature when necessary until the base is crisp and golden. Finely grate the cheese over the top of the potato cake leaving a rim around the edge. Remove the mint leaves from their stems, finely chop and add to the syrup. Using a mortar and pestle, pound the extra mint leaves and sugar to a green paste, then sprinkle over the apricots as you serve.

Source: Otago Daily Times December 06, 2020 14:26 UTC