Potato Cake

Yield: Ten 2-oz. potato cakes

INGREDIENTS

• 1 cup extra virgin olive oil
• 4 potatoes cut julienne
• 1 white onion diced small
• 1/2 tablespoon chopped garlic
• 1/2 tablespoon chopped parsley
• 1/2 tablespoon chopped thyme
• 2 eggs
• 1/2 cup flour
• Salt and pepper

DIRECTIONS
In a pan, add garlic, onions and 2 tablespoons olive oil and sauté until golden brown; then add thyme and parsley. Place in a large bowl with potatoes, eggs and flour. Season with salt and pepper to taste and blend well. Then make potato cakes about 2 ounces each. In a sauté pan, heat the remaining olive oil over medium heat and cook the potato cakes until golden brown. Serve immediately.