Recipe courtesy of Michael Picken, Executive Chef, Sheraton Centre Toronto.
Yield is 4 servings.
Crush the warm potatoes with the back of a fork to break them up add 1/4 cup olive oil, chopped chives and green onions.
Season to taste.
Divide the mixture among four 2 1/2-inch ring moulds or you can substitute a cleaned out can of tuna that is about the same size. Gently pack the potato mixture into the moulds.
Heat the remaining 1 tbsp. olive oil and the butter in a large sauté pan and add the ring moulds.
Cook the potato cakes for about 2 to 3 minutes per side or until browned and heated through.
Unmould the cakes and serve.
Serve with Roasted Pork Tenderloins with Apricot, Sage and Brioche (see separate recipe).