Recipe

Potato and bacon cake with watercress

Aug 31, 2011 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Potato and bacon cake with watercress
  • 3 bacon rashers, rind removed, finely chopped
  • 700 gram potatoes, peeled, grated
  • 1 brown onion, finely grated
  • 2 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped thyme leaves
  • 1/4 cup self-raising flour
  • 2 eggs, lightly whisked
  • 2 1/2 tablespoon vegetable or olive oil
  • 1 bunch watercress, stems picked, trimmed
  • 1 tablespoon lemon juice
  • lemon wedges, to serve

Method

Potato and bacon cake with watercress
  • 1
    Heat a frying pan over moderately high heat. Add bacon; cook and stir for 5 minutes or until browned. Transfer to a plate lined with paper towels.
  • 2
    Using hands, squeeze excess liquid from potato and onion. Transfer to a bowl. Add bacon, parsley, thyme, flour and egg; mix well. Season.
  • 3
    Heat 1 tablespoon of the oil in a large non-stick frying pan over moderate heat. Spoon potato mixture evenly over base of pan, pressing clown with a spatula to flatten. Cook for 6 minutes or until golden underneath. Invert potato cake onto a large heatproof plate. Slide potato cake back into pan; cook for 6 minutes or until golden underneath and cooked. Transfer to a chopping board. Cut into 8 equal wedges. Combine watercress, lemon juice and remaining oil in a bowl. Serve potato cake with watercress mixture and lemon wedges.

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