Pizza potato cakes
4 Servings
Ingredients
| Quantity | 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 | Sun-dried Tomatoes, drained | |
| 1 | ounce | Red Leicester Cheese, Grated |
| 8 | Sprigs Fresh Oregano | |
Directions
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