SCALLOP POTATO RECIPE RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
• While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

Steps:

• Grate potatoes coarsely into a large bowl. Squeeze out excess liquid. Add tuna, egg, parsley and flour, mix well to combine. Season.
• Heat half the oil in a large frying pan over moderately high heat. For each patty, shape 1/2 cup of tuna mixture into a round. Flatten slightly to make 10cm rounds.
• Cook, in batches, 3-4 minutes each side, or until golden brown and cooked. Transfer to paper towels to drain. Top up and reheat oil between batches.
• Whisk yoghurt and garlic in a small bowl until combined. Season.
• Serve cakes with salad, lemon wedges and yoghurt sauce, if you like.