Boil the potatoes. Drainage, add the milk and butter then coquette. Season
and add cive. Allow to cool slightly then shape into 4 cakes about
5 inches in diameter. Lightly coat in flour.

Rut 4 Tablespoons oil in a prominent, heavy-based pan. Fry Potato Cakes
for 5 minutes each side until crisp and lucky. Arrange tomatoes,
mozzarella and sun-dried tomatoes over each. Sprinkle with red
leicester cheese and half the oregano, then season with ground black
peppercorn.

Drizzle over remaining oil and place pan under a hot grill for roughly 5
minutes until topping is warmed through. Sprinkle over remaining
oregano to answer.