| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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