Potato Cakes With Mozzarella And Pesto Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
443
FAT
93%
CHOL
12%
SOD
39%

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Ingredients for 8 servings

1/2 to 1 cup extra-virgin olive oil

8 ounces mozzarella cheese

1 small jar store bought pesto sauce

1/2 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

3 pounds large russet potatoes, scrubbed clean

1 teaspoon salt

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