Yukon Gold Potatoes (7 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 (to taste)
Ground Black Pepper (1/2 tsp)
Form into patties, about 2 1/2-inch size.
Canola Oil (as needed)
in a skillet over medium-low heat.
Coat the potato cakes with
and place on a heated skillet pressing 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.