Tip: potatoes are best if boiled and refrigerated overnight.
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Grate potatoes coarsely, Deseed capsicum and slice into thin rounds
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Mix milk, flour, breadcrumbs, cheese, chilies, and salt.
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If you feel the above mixture is thin, add some more breadcrumbs
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Take a non-stick pan with at least 5-inch diameter and heat.
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Apply 1 tablespoon butter at the bottom and arrange potatoes.
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Top with capsicum slices and pour the mixture evenly so that potatoes are covered.
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Sprinkle ground pepper and salt and cook on low flame till bottom turns golden brown
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Flip the cake recipe with the help of the sharp spatula and cook another side with remaining butter to golden brown color.