450g floury potatoes
2 tbsp chopped fresh thyme
1 garlic clove, crushed
2 spring onions (including the green parts), finely chopped
2 tbsp olive oil
4 tbsp unsalted butter
2 x 65g firm goat's cheese
salt and ground black pepper
Coarsely grate the potatoes. Using your hands, squeeze out as much of the thick starchy liquid as possible, then gently combine with the chopped thyme, garlic, spring onions and seasoning.
Heat half the oil and butter in a non-stick frying pan. Add two large spoonfuls of the potato mixture, spacing them well apart, and press firmly down with a spatula. Cook for 3-4 minutes on each side until golden.
Drain the potato cakes on kitchen paper and keep warm in a low oven. Heat the remaining oil and butter and fry two more potato cakes in the same way with the remaining mixture. Meanwhile preheat the grill.
Cut the cheese in half horizontally and place on half, cut side up, on each potato cake. Grill for 2-3 minutes until lightly golden.
These are just SO good, well if you love goat's cheese as much as I do! I mean, you get carbohydrate AND cheese. Perfect!