Yukon Gold Potatoes (6 2/3 cups)
in water until fork tender. Drain and set aside.
In a small skillet, toast the
Cumin Seeds (1 tsp)
until fragrant and lightly browned.
Mash potatoes in a large mixing bowl.
Add the cumin seeds,
Crushed Red Pepper Flakes (1/2 tsp)
Fresh Cilantro (1 bunch)
, Salt and
Ground Black Pepper (1/2 tsp)
Form into patties, about 2 1/2-inch size.
and then coat the patties with the beaten eggs.
Heat a little
Canola Oil (1/4 cup)
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.