Two dishes, one savoury, one sweet, whose scatterings of herbs celebrate early summer
I made a batch of herb and potato cakes this week, each a tangle of coarsely grated spring onion and potato, and the size of a dinner plate. As the latticework rounds crisped in the pan, I grated a fistful of cheese (fontina, but it could have been anything) over the top to melt into the crust, and scattered the surface with young thyme, parsley and sage leaves. I’m not sure what I would call these cakes, or even if it matters. They could go by the name of galette or rosti, potato pancake or fritter. They were only a very short jump from a latke.
I’m not sure what I'd call this cake, galette or rosti, potato pancake or fritter. It's only a short jump from a latke
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