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1
Peel the potatoes (if peeling; see notes below) and wash the potatoes and the carrot; finely grate the potatoes and carrot, place between paper kitchen towels and squeeze firmly to remove excess moisture.
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2
Peel, crush and then finely chop the garlic; wash, dry and then finely chop the parsley.
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3
Mix together, so that they are well-combined, the grated potatoes and carrot, the thyme, two-thirds of the parsley, the garlic, and the salt and pepper.
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4
Divide the mixture into 8 equal portions and between your palms, shape and flatten each one into a round cake.
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5
Heat the oil in a large (preferably non-stick) pan over a high heat, and cook the cakes (you'll probably need to cook the cakes in 2 batches), for 5 minutes on one side, then turn and cook for 5 minutes on the other side; cook until both sides are golden brown.
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6
Reduce the heat and cook for another 2-3 minutes in total, turning once.
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7
Place the first batch of cakes on paper kitchen towelling and place a sheet on top as well, to remove excess fat; and place them on the bottom shelf in a very low oven to keep warm.
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8
Cook the second batch.
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9
Because the pan is warm, the second batch will probably cook slightly more quickly, so be careful not to burn them.
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10
When the cakes are golden and cooked through, pat off any excess fat with paper towels, sprinkle them with the remaining parsley and serve immediately.
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11
Chef's Notes: Wash the potatoes after peeling, but NOT after grating.
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12
If you do so the starch will wash away and the potato cakes won't bind together.
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13
Better still, to save time and for greater nutritional benefits, select a variety of potato that does not need to be peeled.
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14
If you use a non-stick pan you will probably use less oil than the 3 tablespoons specified; if you do NOT use a non-stick pan, you will probably use more like 4 tablespoons of oil.
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15
Variation: Use one zucchini instead of the carrot.
