Potato Cake Recipe


  • 3 large potatoes
  • 1 capsicum
  • 1/2 cup grated cheese
  • 1/2 cup bread crumbs
  • 1/2 cup milk
  • 1red chilli crushed
  • 2 tsp butter
  • 1 tbsp. plain flour 


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

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