Potato Tater Cakes

Ingredients list for Potato Tater Cakes

• 4 medium Potatoes peeled and quartered
• 12 Garlic cloves
• to taste Salt
• ½ cup Polenta
• 2 tablespoons Fresh parsley chopped
• 2 sprigs Fresh thyme
• 1 Egg
• 1 Egg yolk
• 2 tablespoons Milk
• 1 tablespo for shallow frying Olive oil
• to taste Crushed black peppercorns
• 75 grams Mozzarella cheese cut into 1 inch cubes

Method

1. Heat sufficient water in a deep non-stick pan. Add potatoes, garlic and salt and bring to a boil. Lower heat and simmer for 10 minutes. Drain and set aside.
2. Heat a non-stick pan. Add the potatoes and garlic and stir on medium heat for 1 minute or till dry.
3. Add 3 tablespoons polenta, parsley and thyme and mash everything together with a masher, taking care that the mixture is chunky. Remove from heat and set aside in a bowl.
4. Whisk together egg, egg yolk, milk and 1 tablespoon olive oil in another bowl.
5. Stir the mixture into potato mixture, add salt and crushed peppercorns and mix well. Cover and refrigerate for 1 hour or overnight.
6. Spread remaining polenta on a plate.
7. Divide the chilled potato mixture into 12 equal portions, stuff each with a cheese cube and shape into ¾ inch diameter cakes. Coat them with polenta.
8. Heat some olive oil in a non-stick pan. Shallow-fry the cakes, turning sides, till golden brown and evenly done on both sides.
9. Serve hot.