Spiced Potato Cakes

Submitted by Nasseh

"These tasty fried potato cakes come from Algeria. (Prep time includes chilling time for the potatoes.)"

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 2 lbs potatoes, peeled & cut into chunks
• 3 eggs
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 pinch cayenne pepper
• 1 bunch fresh cilantro, finely chopped
• canola oil (for frying)

directions

1. Peel & cut the potatoes into chunks. Boil the potatoes in water until tender then mash them in a large bowl. Mix in the eggs, spices, & cilantro.
2. With floured hands, form the mixture into round flat cakes about 3 inches in diameter. Cover & chill for 30 minutes.
3. Heat a thin layer of oil in a frying pan. Fry the cakes on each side until crisp & brown. Place on a plate lined with paper towels to remove excess oil. Serve hot.

Reviews

[UmmBinat]

These were good but the flavor was a bit off for us. Just a tip, don't use too much oil or they may break apart and definitely don't miss the chilling time. I served them with a yogurt dip which went pretty well and ketchup, not so well. Made for 1~2~3 Hits March 2010 ~ It's Not Easy Being Green!!!

 

[2Bleu]

I reduced this and made a few small cakes for Buddha. These are very tasty and easy to do but felt it needed some onion flavor and perhaps some cheese too as another reviewer suggested. I topped them with sour cream, but Buddha said Salsa or Guacamole would be great too. This is a delicious recipe. :)

 

[Michelle_My_Belle]

I love potato cakes! I ommited the cayenne because I had kids eating. I also made them into smaller cakes, I couldn't tell you how many lol but it was more then enough to serve 5 along side of Recipe #310035. Only thing I may have wanted to add was some grated cheese, but other then that these were a perfect addition to the meal, and tasted great dipped in tomato sauce.

 

[bluemoon downunder]

Great recipe: really flavoursome and SO wonderfully low in fat! With a bit of forward planning, I made this recipe a day or two after making bmcnichol's Crock Pot Baked Potatoes Recipe #259599, so I had my mashed potato ready, which enabled me to go straight to the end of step one. I omitted the cayenne pepper, too hot for our tastes, but as I'd anticipated the cumin and paprika (I used a sweet, mild paprika) together with the eggs and cilantro made these cakes absolutely delicious. I realised when I started making the recipe that I hadn't read it properly earlier as I was really surprised to find that I was making two large cakes and not lots of smaller ones! I stuck to the recipe: two larger cakes, cooked one at a time are, in many ways, easier to manage. I was using a non-stick pan so there was minimal oil, and inverting the cakes in the standard manner proved to be no difficulty. They crisped up beautifully. We ate one tonight with a Apple Mint Yoghurt Salsa recipe that I'll be posting shortly and will enjoy the other on another occasion; right now, it's in the freezer. If you're making this recipe, don't skip the chilling time. I've learnt this the hard way from other recipes. Thanks, Nasseh, for a wonderfully tasty recipe, which I know I'll make again. Just loved the blend of flavours. Made for NA*ME Tag.