Cooking Instructions
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Step 1
Boil the
Yukon Gold Potatoes (1 kg)
in water until fork tender. Drain and set aside.
Step 2
In a small skillet, toast the
Cumin Seeds (2 g)
until fragrant and lightly browned.
Step 3
Mash potatoes in a large mixing bowl.
Step 4
Add the cumin seeds,
Shallots (2)
,
Crushed Red Pepper Flakes (as needed)
, and
Fresh Cilantro (1 bunch)
,
Salt (to taste)
and
Ground Black Pepper (1 g)
to taste.
Step 6
Form into patties, about 2 1/2-inch size.
Step 7
Heat
Canola Oil (as needed)
in a skillet over medium-low heat.
Step 8
Coat the potato cakes with
Eggs (3)
and place on a heated skillet pressing down gently.
Step 9
Fry them over medium-low heat until golden brown on both sides, about 3 minutes on each side.
Step 10
Flip the patties over and fry for about another 3 minutes.
Step 11
Serve warm or at room temperature with dipping sauces of choice.
