1 1/2 lb potatoes
4 tbsp milk
1 oz butter
1 bunch chives, chopped
1 oz plain flour
6 tbsp vegetable oil
2 large tomatoes, sliced
8 oz mozzarella, cubed
8 sun-dried tomatoes, drained
1 oz red leicester cheese, grated
8 sprigs fresh oregano
A Recipe for
Pizza Potato Cakes
Hunger: One of the few cravings that cannot be appeased with another solution. |
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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| Oscar Levant |
This Recipe for Pizza Potato Cakes is one of thousands in the Recipes-to-go Ethnic Cookbook.
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| Madeleine L'Engle (1918--) American author. |
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This is a recipe for Pizza Potato Cakes from the recipe cookbook of Recipes-to-go (Ethnic)
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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
Serves: 4
Pizza Potato Cakes Recipe brought to you by Recipes To-Go