EKADASHI POTATO CHEESE HASHBROWNS/SANDWICH

The quickest gluten free, potato crust sandwich. You will love this creativity which is full of cheese, tomatoes, peppers, cilantro and pineapple chunks.

(Makes 4 sandwiches)
Ingredients:
2 big peeled potatoes
1 teaspoon crushed black pepper or chilli flakes
½ cup pineapple titbits (chunks)
½ cup cilantro
1 finely chopped green chilli
1 teaspoon salt
1 cup finely chopped tomatoes
½ cup chopped zucchini (optional)
2 cups of mozzarella cheese
Oil for cooking

Process: Shred the potatoes and put it in a cheesecloth. Squeeze them on the cloth. Put some oil on a non-stick pan and spread the shredded potatoes on it in such a way that there are no holes. Except the surrounding edges the entire pan has to be covered in circular shape with the potatoes. Sprinkle salt all over the potatoes. On low to medium heat, cook the potatoes until they are golden brown and little crisp.
This process takes nearly 5-7 minutes. Spread the toppings, sprinkle spices on one side of the base covering it like a semicircle. Break the other side with a spatula and close the toppings part with it. The entire thing will look like a closed semicircle. Flip it to the other side and cook for another minute. Remove it on a plate and cut it like how shown in the image.
Serve Hot

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