Crispy Potato Cake
750 g potatoes
1 small onion
4 shallots, finely sliced
2 eggs, lightly beaten
2 t plain flour
½ C parsley, roughly chopped
Salt and pepper
1 T olive oil
1 small onion
4 shallots, finely sliced
2 eggs, lightly beaten
2 t plain flour
½ C parsley, roughly chopped
Salt and pepper
1 T olive oil
Grate peeled potatoes and onion, or use food processor. Wrap in tea towel and squeeze out excess moisture. Stir together potato, onion, spring onion, eggs, flour, parsley, salt and pepper. Heat grill to hot. Heat frypan and add olive oil. Add potato mixture and spread to cover pan, cover and cook 10 mins, shaking frequently to prevent sticking. Heat under grill 6-7 mins, until cooked and brown. Serve in wedges.