Middle Eastern Spiced Potato Cakes
- 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
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.
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.
Recipe courtesy Guy Fieri
Recipe courtesy of Emeril Lagasse