Method

1. Mash the potatoes in a bowl, roughly with a fork.  Stir in the grated cheese, thyme leaves and seasoning.   

   Sprinkle the flour on a large plate or board.  Shape the potato mixture into six balls.  Place each ball in turn on the floured surface, pressing it gently to form a 2cm deep ‘cake’ shape, then flip over to flour the other side.  

   Heat a thin layer of oil in a large frying pan. Place the potato cakes in the pan and cook for 3-4 minutes each side until crispy and golden.  Sprinkle with a little more sea salt before serving hot.