Potato and Polenta Cakes With Artichoke Puree

I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly.

• Ready In: 1 hr 15 mins
• Serves: 6

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

Directions

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.