1. To prepare the potato cake peel and boil 500g or 1.1lb potatoes in salted water until tender about 15-18 minutes or until they reach 98C or 208F internal temperature.

2. Drain the potatoes and mash them in a large bowl using a masher or electric mixer.

3. Add 120g or 4.3oz grated Västerbottensost cheese or similar sweet and sharp cheese 50g or 1.8oz cold butter and 1 large egg yolk to the mashed potatoes.

4. Mix well until a dough forms.

5. Divide the dough into 4 equal parts and shape each part into a round cake about 1.5cm or 0.6in thick and 8cm or 3.1in in diameter.

6. Place the cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes or up to 2 hours.

7. Preheat a non-stick skillet or frying pan over medium heat about 180C or 356F.

8. Add 1 tablespoon or 15ml oil to the pan and swirl it around to coat the pan.

9. Sear a 200g or 7oz pork fillet for 3-4 minutes on each side or until it reaches your desired level of doneness and internal temperature reaches 65C or 149F for medium rare.

10. Remove the pork from the pan and set it aside to rest for 5 minutes before slicing.

11. Increase the heat to medium-high about 200C or 392F and add the potato cakes to the pan.

12. Cook for 3-4 minutes on each side or until they are golden brown and crispy.

13. Serve the sliced pork fillet with the crispy potato cake immediately.