Middle Eastern Spiced Potato Cakes

Total Time:
1 hr 25 min
45 min
10 min
30 min

4 to 6 servings

  • 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.

  • 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.

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