Potato pancake with green sauce

Instructions

1. Preheat the oven to 180˚C. Bring a medium saucepan of water to the boil and parboil the potatoes. Drain, then cut into 3 cm chunks and place onto a large baking dish. Drizzle with olive oil and toss lightly to combine. Roast for 20-25 minutes. Remove from the oven, allow to cool, then refrigerate overnight.
   
2. To make the green sauce, combine the ingredients (except the oil, salt and pepper) in a food processor or blender. Blitz until the herbs are finely chopped. Transfer to a medium bowl with the oil. Add a generous pinch of salt and black pepper and mix gently to combine. Set aside.
   
3. Remove the roasted potatoes from the fridge, tip them onto a plate and squash them together to form a large potato pancake. Heat a medium frying pan over medium-high heat, add a generous drizzle of olive oil, slide the pressed potato pancake into a frying pan and fry on one side, until crispy. Flip the potato pancake onto a serving plate. Spoon the green sauce over the top and serve with hard cheese and pickled onions.

• To make the pickled onions, heat 150 g of vinegar, 50 g salt and 200 g sugar in a saucepan over medium heat. Stir until sugar and salt have dissolved. Remove from heat, add approximately 100 g of ice to bring the temperature down for a cold pickle and pour over 2 small red onions, thinly sliced. Set aside to cool to room temperature, then store in the fridge.