Potato Cake

450 g/1 lb potatoes, grated
1 onion, peeled and chopped
2 tablespoons chopped parsley
1 egg, beaten
salt
freshly ground black pepper
2 tablespoons olive oil

Place the potatoes in a bowl with the onion, egg and salt and pepper to taste. Mix parsley, thoroughly.

Heat the oil in a 20 to 23 cm/8 to 9 inch heavy frying pan. Add the potato mixture and pat lightly into a cake. Fry gently for 5 to 7 minutes until the underside is crisp and brown.

Slide on to a plate then invert back into the pan and fry the other side for 5 to 7 minutes until crisp and brown. Cut into wedges and serve immediately while still hot