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Potato Pizzas


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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.