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