| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds russet potatoes (about 2 large)
- Kosher salt
- 2 1/2 tablespoons granulated garlic
- 3 teaspoons freshly cracked black pepper
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fenugreek
- 1/8 teaspoon turmeric
- 5 grinds nutmeg, freshly grated on a zester
- 1 large egg
- 3 scallions, sliced
- 1/3 cup unbleached all-purpose flour
- Canola oil, for frying
- 3 tablespoons chopped fresh cilantro
- 1 lemon, cut into wedges
Instructions
- Preheat the oven to 375 degrees F.
- Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside.
- Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
- Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.
- Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties. Sprinkle the tops and bottoms with the seasoned flour.
- Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly.
- To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 366 |
| Total Fat | 25 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 31 mg |
| Sodium | 381 mg |
| Serving Size | 1 of 6 servings |
| Calories | 366 |
| Total Fat | 25 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 31 mg |
| Sodium | 381 mg |
Reviews
These were excellent! At the advice of the other reviewers, I used the amount of salt that seemed reasonable for two potatoes (less than called for) and they turned out perfectly. The cakes were super light and fluffy. Excellent seasoning blend! Finishing them in the oven gave them a perfect crust. I will surely make these again.
Delicious, but WAY too much salt! 1 tsp ought to be enough. Also used an extra egg as additional binder.
Delicious, but I’d cut down on the salt significantly as well as the cumin as I found it too spicy and I only used half of what the recipe recommends.
I also found them incredibly difficult to keep together and had to add a lot of flour to keep them sticking together.