Title: Pizza Potato Cakes
Categories: Vegetable Pizza Pancake
Yield: 4 Servings

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.

Source: Chat

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