Pepperberry Potato Cake


  • 1/2 tspn Ground pepper berry
  • 1 tspn Ground Lemon Myrtle
  • 60gm Melted Butter
  • 4 Large Potatoes - Peeled and boiled for 12 minutes
  • 606 Grated Parmesan Cheese


  1. Peel potatoes and slice.
  2. Place in a medium sized pot.
  3. Boil on medium for 12 minutes ( DO NOT OVERBOIL, it will make them mushy and you want them to remain firm!)
  4. Microwave butter for approximately 20 seconds to melt.
  5. Mix Pepperberry and Lemon Myrtle into the melted butter.
  6. Fetch a medium sized baking tray.
  7. Oil with decorative brush
  8. Arrange 4 piles of potato slices onto baking panbrushing each layer with the flavoured butter.
  9. Top with the grated parmesan
  10. Bake 180C for 15 minutes

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