Boil the Yukon Gold Potato (1 kilogram) in water until fork tender. Drain and set aside.
In a small skillet, toast the Cumin Seeds (1 teaspoon) until fragrant and lightly browned.
Mash potatoes in a large mixing bowl.
Add the cumin seeds, Shallot (2), Crushed Red Pepper Flakes (1/2 teaspoon), and Fresh Cilantro (1 bunch), Salt and Ground Black Pepper (1/2 teaspoon) to taste.
Form into patties, about 2 1/2-inch size.
Beat the Egg (3) and then coat the patties with the beaten eggs.
Heat a little Canola Oil (4 tablespoon) in a skillet and add the patties, pressing them down gently.
Fry them over medium-low heat until golden brown on both sides, about 3 minutes on each side.
Flip the patties over and fry for about another 3 minutes.
Serve warm or at room temperature with dipping sauces of choice.