Italian Potato Rissoles from A Passion for Potatoes by Paul Gayler

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 8 basil leaves
• 1 buffalo mozzarella cheese, cut into 8 slices
• 2 plum tomatoes, skinned and cut into 4 slices each
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon double cream
• 50 g (2 oz) Parmesan cheese, freshly grated
• 125 g (4½ oz) plain flour
• 1 egg yolk
• 50 g (2 oz) unsalted butter
• 125 g (4½ oz) hot mashed potato (made without any butter, milk or cream)