Herbed potato cake + variations

Potato cakes are, for the most part, are upscaled hash brown. These delights on the table come in numerous variations and forms, based on the country of origin and the chef's preferences. They are the perfect open palates for chefs to highlight their skills with the addition of creative and original ingredients.

This beautiful savoury cake is perfect as a side dish or can be served as an appetiser. It is essential to note that the cake should be served immediately after baking. The crispness of the top contrasts beautifully with the soft inside; this is what makes the dish magic. This cake is lightly herbed and delicate, accenting the other dishes on the table and adding that touch of comfort and warmth. I have added several variations to this recipe that I have tried with success. But you should also feel free to create your recipes.

Nigel Slater is one of my favourite cookbook authors, food writers and broadcasters and one who has transformed English cuisine. He has received the very coveted OBE for his work in publishing and culinary services. I have a few of his many cookbooks. Seemingly simple cuisine that is always fantastic on the palate, like these potatoes, is a hallmark of his cooking.

For more recipes from this cookbook, click here.

Ingredients:

1 1/2 waxy potatoes, well-scrubbed and peeled if desired

6-8 scallions, finely sliced

3/4 tablespoon all-purpose flour

3 tablespoons parsley

3 tablespoons mint

1/2 tablespoon dried tarragon

Salt, to taste

1 teaspoon pepper

3 eggs

Olive oil

Grate the potatoes on a coarse grater into a deep bowl. Add the scallions, flour herbs, salt and pepper and mix well.

Beat the eggs lightly and add to the potato mix. Mix in well.

Preheat the broiler in the oven.

Add some olive oil to a large frying pan. Add the potato mix to the bottom of the pan, spreading it out evenly. Fry on medium-low heat for 10-15 minutes, until the bottom is well browned. Place the top under the broiler and allow it to cook for an additional 10 minutes, until the top is a deep golden brown. Check that the potatoes are cooked all the way through. Serve immediately.

Variations:

If preferred, you can sprinkle some Parmesan on the top for a cheesy version of this dish.

Indian: For a more Indian version, substitute cilantro and mint for the herbs and add 1-2 minced green chillies, 1 garlic clove, finely chopped, 1/2 teaspoon each of ground coriander seeds, ground cumin seeds, a pinch of turmeric, and 1/4 teaspoon garam masala. Mix well and cook according to the instructions.

Italian: Top with Parmesan cheese and cherry tomatoes during the last 3-4 minutes of cooking.

Mexican: Add 1/2-1 teaspoon chipotle and/or ancho chilli powder, and top with roasted poblano strips and some Oaxaca cheese or cheddar.

Asian: Add one tablespoon soy sauce, 2-3 Thai chillies finely diced, and a few drops of fish sauce, and serve with kimchi or pickled vegetables on the side.