Middle Eastern Spiced Potato Cakes

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  • Level: Easy
  • Total: 55 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
  4. Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.
  5. 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.
  6. 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.
  7. To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.