by Foodie's roommate
This recipe has been viewed 1957 times
Potato Cake, is cheesy and creamy preparation. It can be served as accompaniment to spicy main course or served as breakfast.
- The potatoes will turn out best if boiled and refrigerated overnight before using.
- Do not peel potatoes. Slice into thin rounds or grate coarsely. Keep aside.
- Combine the cheese, milk, bread crumbs, plain flour, salt and green chillies in a bowl. Keep aside.
- If the mixture is loose in consistency add the bread crumbs to thicken the mixture.
- Heat the oil in a nonstick pan about 5" diameter.
- Arrange potatoes to cover the pan. Top with capsicum.
- Pour the cheesy mixture evenly on top of the capsicum.
- Sprinkle pepper and salt and simmer on slow flame till bottom is golden brown.
- Flip over very carefully with a wide sharp spatula, and roast the other side.
- Pour the butter around the edges to seep down.
- Cook it till the other side also turn golden brown.
- Remove on a serving plate and cut into equal size pieces.
- Serve hot and crisp.
This recipe was contributed by Foodie's roommate on 14 Jan 2011
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