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Simple Potato Cake
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

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This potato cake, a variation on aloo tikki, has some kick to it but is easy to make - the most challenging part of this recipe is flipping the cake in the pan but the result is well worth it. Use a small pan so that the cake is thick when done. Makes a great side or snack.

Serves: 4

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North Indian Vegetarian-Dairy Side Dish

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3 large potatoes
1 green bell pepper
1/2 cup grated cheese
1/2 cup breadcrumbs
1/2 cup milk
1 red chili pepper, minced or diced small
2 tsp butter
1 tbsp. plain flour
Ground pepper, to taste


  1. Boil unpeeled potatoes until cooked (about 10 minutes) then refrigerate until ready to use.
  2. Slice potatoes into thin rounds.
  3. Remove seeds from green pepper and slice into thin rounds.
  4. Combine cheese, milk, breadcrumbs, flour and chili pepper. Mixture should hold together – add breadcrumbs as needed to thicken. Add salt to taste.
  5. Heat a small non-stick skillet over medium-low heat.
  6. Spread 1 teaspoon of butter on the bottom of the pan, then layer with sliced potatoes.
  7. Pour the remaining batter over the potatoes, spreading evenly.
  8. Season with black pepper and cook until bottom is golden brown.
  9. Flip the potato cake using a wide spatula to cook the other side.
  10. Drizzle remaining butter around edges so they crisp up and cook until golden brown.
  11. Slice and serve warm.

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