Potato And Polenta Cakes With Artichoke Puree

• 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

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

potatoes, shallots, parmesan cheese, salsa, egg, paprika, polenta, canola oil, mild salsa, hot salami, hearts, garlic, lowfat sour cream, lemon juice, olive oil

Taken from www.food.com/recipe/potato-and-polenta-cakes-with-artichoke-puree-213408 (may not work)