Chop the garlic and mix with the parsley, breadcrumbs and oregano. Peel the potatoes and slice paper-thin on a mandoline grater.
Brush a non-stick ovenproof frying pan with a little olive oil and lay the potatoes overlapping to line the pan.
Arrange the anchovies on top radially like the spokes of a wheel. Season with salt and pepper, then cover with the breadcrumb mixture and moisten with the remaining olive oil. If using tinned anchovy fillets, then use less salt.
Start the potatoes cooking on the hob over a medium heat for about 2 minutes, then transfer to the oven and
Slide the pancake out of the pan and on to a cutting board. Cut in wedges and serve warm, with a lemon wedge on the side.
© 1995 Alastair Little. All rights reserved.