Peel, wash and grate the potatoes. Mix with the egg yolks.
Finely chop 8 - 10 basil leaves and add to the potatoes. Season and mix well.
Form the mixture into 4 ‘cakes'. Heat the oil in a frying pan, then fry the cakes for 5 minutes on each side. Place on absorbent kitchen roll.
Place potato cakes on the grill pan, and top each with a Cabécou du Périgord goat's cheese. Grill until the cheese is lightly golden.
Serve garnished with the remaining basil and the fennel seeds.
Try serving with a glass for red or white wine from Bergerac.
4 Cabécous du Périgord goat's cheeses. 4 large potatoes 2 egg yolks a bunch of fresh basil salt and freshly ground pepper 1 tbsp olive oil a pinch of fennel seed
For really golden potato cakes, brush with a little olive oil before grilling.
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