Pizza potato cakes

Yield: 4 Servings

Measure Ingredient
1½ pounds Potatoes
4 tablespoons Milk
1 ounce Butter
1 bunch Chives, Chopped
1 ounce Plain Flour
6 tablespoons Vegetable Oil
2 larges Tomatoes, sliced
8 ounces Mozzarella, Cubed
8 \N Sun-dried Tomatoes, drained
1 ounce Red Leicester Cheese, Grated
8 \N Sprigs Fresh Oregano

Boil the potatoes. Drain, add the milk and butter then mash. Season and add chives. Allow to cool slightly then shape into 4 cakes about 5 inches in diameter. Lightly coat in flour.

Heat 4 Tablespoons oil in a large, heavy-based pan. Fry Potato Cakes for 5 minutes each side until crisp and golden. Arrange tomatoes, mozzarella and sun-dried tomatoes over each. Sprinkle with red leicester cheese and half the oregano, then season with ground black pepper.

Drizzle over remaining oil and place pan under a hot grill for about 5 minutes until topping is warmed through. Sprinkle over remaining oregano to serve.

Source: Chat

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