Method

Coarsely grate potatoes and season with salt. Place in a sieve and press well to extract as much moisture as possible. Use a 10cm ring shape to form into 4 rounds, pressing well. Heat a thin layer of oil in a frypan and carefully lift each potato cake into the pan. At this point, the mixture will fall apart but will set into a firm shape as it cooks. Cool until crisp and golden, turn over and cook on second side until golden. Drain on absorbent paper. Serve hot.