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POTATOES - Spiced Potato Cakes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Middle Eastern Spiced Potato Cakes Recipe courtesy Guy Fieri 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 |
Directions
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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