Ingredients:

• 3 large Potatoes
• 1 Capsicum
• 1/2 cup – grated cheese
• 1/2 cup – bread crumbs
• 1/2 cup – Milk
• 1 Red Chilli crushed
• 2 tsp – Butter
• 1 tbsp – plain flour

Method:

1. The potatoes will turn out best if boiled and refrigerated overnight before using.
2. Do not peel potatoes. Slice into thin rounds or grate coarsely.
3. Deseed capsicum and slice into thin rounds
4. Heat a thick non-stick pan about 5″ diameter.
5. Meanwhile mix cheese, milk, crumbs, flour and chilli.
6. If mixture feels thin, add some more bread crumbs.
7. Add salt to taste. Apply 1 tsp. oil on bottom of pan.
8. Arrange potatoes to cover the pan. Top with capsicum.
9. Pour the mixture all over evenly. Level to cover all the potatoes.
10. Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11. Flip over very carefully with a wide sharp spatula, and roast the other side.
12. Let in the remaining butter around the edges to seep down.
13. Let other side become golden brown too.
14. Flip on serving plate and make sections with a knife. Serve hot and crisp.

Recipe courtesy of Saroj Kering