Potato Cakes with Coriander and Cumin

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Potato Cakes with Coriander and Cumin

 

2 large old potatoes, peeled, grated

1 small onion, cooked, grated

1 oz. cornmeal

1 tsp. ground cumin

1 tsp. ground coriander

1 whole egg yolk or substitute

2 tbsps. plus 2 tsps. vegetable oilfor shallow-frying

 

Place potatoes and onion between sheets of absorbent paper, press

paper to remove as much moisture as possible. Combine potatoes and

next 5 ingredients in a bowl and mix well. Heat oil in a heavy nonstick pan over

medium high heat. Drop level

tablespoons of mixture into pan. Flatten into rounds, shallow-fry on

both sides until golden brown. Drain on absorbent paper.

Makes 4 servings.

 

 

 

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