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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".

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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

  • 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.

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