Potato And Polenta Cakes With Artichoke Puree - cooking recipe

Ingredients

4 medium potatoes
3 shallots, chopped
1/2 cup parmesan cheese, grated
1/4 cup mild salsa
1 egg white
2 teaspoons hot paprika
1/2 cup polenta
canola oil, for shallow frying
1/2 cup mild salsa (for serving)
3 ounces hot salami, sliced thinly
8 ounces artichoke hearts (in brine, drained)
1 garlic clove
1/4 cup low-fat sour cream
2 tablespoons lemon juice
1/4 cup olive oil

Preparation

Boil potatoes until tender, drain, mash roughly.
Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
Shape potato mixture into 6 patties.
Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
Top potato cakes with extra salsa, artichoke puree and salam strips.
*For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.