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This recipe hails from Algeria, where it is a popular appetizer. Note the use of paprika here -- it was introduced form Hungary via Spain.
In a large bowl, mix the potato with the spices, cilantro eggs and seasoning. With floured hands, form the mixture into round flat cakes. Cover and chill for 30 minutes. Heat a shallow layer of oil in a frying pan, add the cakes in batcheds and fry until crisp and brown on both sides. Transfer to paper towels to drain. Serve Hot
Ingredients
- 2 pounds mashed potato
- 1 tablespoon hot paprika pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1 bunch of cilantro, chopped
- 3 eggs
- Salt and pepper
- Oil for frying
Instructions
In a large bowl, mix the potato with the spices, cilantro eggs and seasoning. With floured hands, form the mixture into round flat cakes. Cover and chill for 30 minutes. Heat a shallow layer of oil in a frying pan, add the cakes in batcheds and fry until crisp and brown on both sides. Transfer to paper towels to drain. Serve Hot
| Servings |
| 4 to 6 |
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This recipe hails from Algeria, where it is a popular appetizer. Note the use of paprika here -- it was introduced form Hungary via Spain.
Ingredients
InstructionsIn a large bowl, mix the potato with the spices, cilantro eggs and seasoning. With floured hands, form the mixture into round flat cakes. Cover and chill for 30 minutes. Heat a shallow layer of oil in a frying pan, add the cakes in batcheds and fry until crisp and brown on both sides. Transfer to paper towels to drain. Serve Hot
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