Potato and bacon cake with watercress

1.Heat a frying pan over moderately high heat. Add bacon; cook and stir for 5 minutes or until browned. Transfer to a plate lined with paper towels.

2.Using hands, squeeze excess liquid from potato and onion. Transfer to a bowl. Add bacon, parsley, thyme, flour and egg; mix well. Season.

3.Heat 1 tablespoon of the oil in a large non-stick frying pan over moderate heat. Spoon potato mixture evenly over base of pan, pressing clown with a spatula to flatten. Cook for 6 minutes or until golden underneath. Invert potato cake onto a large heatproof plate. Slide potato cake back into pan; cook for 6 minutes or until golden underneath and cooked. Transfer to a chopping board. Cut into 8 equal wedges. Combine watercress, lemon juice and remaining oil in a bowl. Serve potato cake with watercress mixture and lemon wedges.