| Ingredients
1 kg potatoes, peeled and cubed
3 tblsp milk
salt and freshly ground black pepper
3 tblsp olive oil
1 onion, peeled and thinly sliced
2 cloves garlic, crushed
100 g carrots, cleaned and grated
½ tsp ground coriander
2 tblsp freshly chopped basil or
1 tsp dried basil
|
Method
Cook the cubed potatoes in salted,
boiling water until tender. Drain, add the milk, and mash. Season with
salt and freshly ground black pepper.
Heat half the olive oil in a pan.
Fry the garlic and onions for 3-4 minutes until they are soft. Add the
grated carrot and cook for a further 2-3 minutes.
In a bowl, combine the onion mixture
with the mashed potatoes, coriander and basil.
Heat the remaining olive oil in
a non-stick frying pan. Add the potato mixture, flattening it out with
a spatula to make a thick slab. Cook over a medium heat until the base
is brown and crispy. Then, place the pan under a moderate grill until the
top is evenly browned.
Serve cut into quarters and garnished
with fresh basil.
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