Crispy Chicken Livers on Garlic Potato Mash

Boil the potatoes and peeled garlic until the potatoes are tender. Drain well and mash with the butter. Divide into 4 or 6 equal portion and form into cakes. Spread the breadcrumbs in a shallow microwave proof dish and cook on HIGH 2 - 3 minutes until slightly crisp. Season with oregano, salt and pepper. Wash the livers and divide in half. Pat dry. Dip the livers in the beaten egg the in the breadcrumbs to coat. Melt the butter in a large frying pan. Pan fry the livers about 2 minutes each side, until they are just cooked in the centre. Meanwhile prepare the orange sauce. Bring all the sauce ingredients to the boil in a saucepan. Simmer for 15 minutes. Re-heat the potato cakes in the microwave or oven. Place in the centre of 4 or 6 serving plates. Top with the crispy chicken livers and serve with the sauce.