350 g potatoes; cooked and mashed
1 tablespoon milk
15 g butter
2 tablespoons fresh parsley; finely chopped
2 spring onions; finely chopped
1 tablespoon plain flour
2 tablespoons oil
TOPPING:
1 large tomato; sliced
150 g mozzarella cheese; sliced
4 olives; pitted and chopped
50 g Double Gloucester cheese; grated
Yield: 4 servings
Mix potatoes with milk and butter, add parsley and onions and mould into 4 cakes, lightly dust with flour. Heat oil in a pan and fry cakes until golden on each side, remove from the heat. Arrange a slice of tomato and Mozzarella on each cake, sprinkle with olives and cheese and grill until golden.