No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Potato Cakes with Cilantro

This recipe comes courtesy of Anissa Helou, a journalist, author, and expert on Moroccan and Mediterranean cooking. It was featured on "Martha Stewart Living Television".

  • Yield: Makes about 8
Potato Cakes with Cilantro

Ingredients

  • 1 pound unpeeled Yukon gold potatoes
  • 2 garlic cloves, unpeeled
  • Fine sea salt
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh cilantro, plus more for garnish
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground paprika
  • 1/4 teaspoon dried hot chile peppers, crushed to a coarse powder
  • 2 large eggs
  • 1 tablespoon vegetable oil

Directions

  1. Place potatoes and garlic in a medium saucepan. Add enough water to cover. Season with salt. Bring to a boil, and simmer until tender, about 20 minutes. Drain, and cool slightly.

  2. Peel potatoes, and slip garlic out of skins. Using a ricer, rice potatoes and garlic into a medium bowl. Add parsley, cilantro, cumin, paprika, and chiles. Season with salt, and stir to combine. Taste and adjust for seasoning. Add 1 egg; stir to combine. Divide the mixture into 8 small round cakes; set aside.

  3. Beat remaining egg in a shallow dish. Heat vegetable oil in a large nonstick skillet over medium-high heat. When oil is hot, dip potato cakes into egg to coat both sides, and place in skillet. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve hot, warm, or at room temperature sprinkled with chopped cilantro.

Related Topics