Ingredients

• 50 grams butter, softened
• 1 kilogram floury potatoes, peeled
• 2 eggs
• ¼ cup cream
• 1 teaspoon curry powder or curry paste
• 2 teaspoons cumin seeds, toasted
• ½ teaspoon salt
• fresh parsley or coriander, optional

Method

1. Preheat the oven to 190ºC-200ºC. Spread the butter over the base of an old 20-cm round cake tin.
2. Slice one large, about 150-gram, potato thinly. Place in a bowl of cold water and set aside.
3. Cut the remaining potatoes into large, even-sized chunks. Cook in boiling salted water until tender. Drain well. Mash very roughly.
4. In a large bowl, beat together the eggs, cream, curry powder or paste, half the cumin seeds and the salt.
5. Take a large spoonful of the hot potato and mix quickly into the egg mixture. Repeat. Then beat the warmed egg and potato mix into the saucepan of roughly mashed spuds. This avoids having scrambled egg in the potatoes.
6. Scatter the remaining cumin seeds over the base of the prepared cake tin.
7. Drain the reserved potato salices and pat dry on paper towels. Arrange in an overlapping layer in the base of the tin, covering the base completely.
8. Pile the mashed potato mixture on top and press down firmly.
9. Bake in the preheated oven for 40 minutes.
10. Remove from the oven and allow to stand for 10 minutes. Run a knife or thin-bladed spatula around the inside and invert the potato cake onto a place or board to serve. For a well-browned top, grill the potato cake under a high heat for 3-4 minutes.
11. Scatter over fresh parsley or coriander before serving, if wished.