Ingredients:

• 3 – large, boiled day-old Potatoes
• 1 – capsicum, thinly sliced
• 1 cup – leftover noodles, ribbon or spaghetti Pasta dish
• 1 tsp – Butter
• 1/2 cup – cheese, grated
• 1 tbsp – Cornflour
• 3 – green chillies, chopped finely
• Salt to taste
• Pepper to taste

Method:

1. Grate potatoes coarsely and divide into 2 parts.
2. Add half of the chillies, salt and pepper to taste and mix gently.
3. Warm a frying pan and rub half of the butter on the pan.
4. Place one portion of potato in centre.
5. Press down into 5-inch wide round, at least one cm thick.
6. Carefully spread out leftover pasta dish over potato layer.
7. Sprinkle half the cheese over the pasta.
8. Place remaining potato and press down gently over pasta.
9. Sprinkle remaining chillies, salt, pepper.
10. Top with chopped capsicum and press down lightly.
11. Allow to roast on a low flame till bottom is golden and crisp.
12. Flip carefully, and roast other side, taking care not to break.
13. Carefully dot other side with butter, or drizzle around roast.
14. Flip on to a serving dish and garnish with remaining cheese.
15. Cut into sections, serve hot and crisp.

Recipe courtesy of Saroj Kering