1 1/2 lb Potatoes
4 tb Milk
1 oz Butter
1 bn Chives, Chopped
1 oz Plain Flour
6 tb Vegetable Oil
2 lg Tomatoes, sliced
8 oz Mozzarella, Cubed
8 Sun-dried Tomatoes, drained
1 oz Red Leicester Cheese, Grated
8 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.
Yields
4 Servings