Walnut-Crusted Potato and Feta Cheese Cakes

2 lb red potatoes, halved
1 clove garlic, peeled
1/3c Feta cheese, crumbled
1/4c milk, low-fat
1 tbsp parsley, chopped fresh
3/4tsp kosher salt
1/4tsp black pepper, freshly ground
3 tbsp walnuts, chopped
2 slices sourdough bread, (1 1/2-ounce each)
1 tbsp EVO oil, divided

Place potato halves and garlic clove in a large saucepan; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender, then drain. Return potato halves and garlic clove to pan. Add Feta cheese and next set of ingredients through black pepper, then mash with a potato masher to desired consistency. Cool slightly. Shape the potato mixture into 12(1/2-inch-thick) cakes, and set aside. Place walnuts and bread in a food processor, then pulse 10 times or until coarse crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in breadcrumb mixture. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 6 potato cakes, and cook 2 minutes on each side or until browned. Remove cakes from pan, cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 potato cakes.