Cheese and Potato Pancakes

Serves 2

Time 45 minutes

Ingredients

400g potatoes, peeled 

¼ cup tapioca flour 

½ cup grated vintage cheddar 

Salt and pepper 

Extra virgin olive oil, for frying 

To Serve

Tomato concasse or fresh tomato salsa 

Freshly sliced parsley leaves

Soft boiled eggs 

Fresh rocket 

Pomegranate molasses 

Method

Boil the potatoes until soft. Let sit in the water for about 10 minutes, then drain and mash. Add the tapioca flour and a pinch of salt and pepper to the mash and bring together with a fork to form a dough.

Portion ¼ cup measures of the potato pancake dough, press flat in your hand, then pop 2 tsp grated cheese (approx) into the middle. Fold the pancake dough up and around the cheese to make a ball, then press back down flat again until about 1 cm thick.

Repeat with the remaining dough and cheese. Heat a large frypan on medium heat and add extra virgin olive oil to coat. Add the potato pancakes one by one, ensuring there is plenty of room between them to flip.

Cook for about 5-6 minutes on each side or until golden and crispy, then transfer to a plate lined with a paper towel to soak any excess oil.

When ready to serve, pop some tomato concasse or fresh salsa onto a plate and top with 3 pancakes per person. Top with freshly sliced parsley. Add rocket to the plate followed by soft-boiled eggs. Drizzle with some pomegranate molasses, give it a good hit of black pepper and tuck in.