Yield: 4 Servings
|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.