A Cake of Potato and Goat Cheese



  1. cooked potato 14 ounces (400g)
  2. goat cheese 5 ounces (150g)
  3. herbs (thyme, tarragon, parsley) 4 tablespoons, chopped
  4. all-purpose flour a tablespoon
  5. cornmeal (polenta) 6 tablespoons
  6. olive or peanut oil


  1. Mash the potatoes with a masher or a fork until they are a mixture of sizes from gravel to pebbles.
  2. Cut the goat cheese up into small pieces and fold it into the mash with the chopped herbs.
  3. Season generously with salt and black pepper, then stir in the flour.
  4. Divide the mixture into fourths and pat each one into a rugged patty roughly 2 1/2 inches (6cm) in diameter.
  5. Empty the cornmeal onto a plate, then turn the patties in it.
  6. Get a thin layer of oil hot in a shallow, nonstick pan.
  7. Lower the patties into the oil and, without moving them, cook for about four minutes, until golden and lightly crisp underneath.
  8. Turn them quickly and carefully with a spatula and cook the other side.
  9. Drain briefly on paper towels before serving.