A Cake of Potato and Goat Cheese

1. 1

   Mash the potatoes with a masher or a fork until they are a mixture of sizes from gravel to pebbles.

2. 2

   Cut the goat cheese up into small pieces and fold it into the mash with the chopped herbs.

3. 3

   Season generously with salt and black pepper, then stir in the flour.

4. 4

   Divide the mixture into fourths and pat each one into a rugged patty roughly 2 1/2 inches (6cm) in diameter.

5. 5

   Empty the cornmeal onto a plate, then turn the patties in it.

6. 6

   Get a thin layer of oil hot in a shallow, nonstick pan.

7. 7

   Lower the patties into the oil and, without moving them, cook for about four minutes, until golden and lightly crisp underneath.

8. 8

   Turn them quickly and carefully with a spatula and cook the other side.

9. 9

   Drain briefly on paper towels before serving.

No additional tips available.