Currant Cumin Potato Cakes
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
58
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tsps
Cumin Seed11 tbsps
Unsalted Butter2 tbsps
Curry Powder1 cup
Currants (dried)1 large
Egg (well beaten)Directions:
1
Peel and wash the potatoes
2
Place the potatoes and the fennel top in a large saucepan, and cover with water
3
Add 1 tablespoon curry powder and a pinch of salt, and cook until tender, about 25 minutes
4
Drain potatoes well, and pass through a food mill into a large bowl
5
Add 8 tablespoons of butter and the flour, stirring to incorporate
6
Add the remaining curry powder and the currants
7
Season with salt and pepper
8
Heat oven to 350 degrees F
9
Line a baking sheet with parchment paper
10
Using an ice-cream scoop, scoop potato mixture into 2-inch balls
11
With lightly floured hands, form balls into 3 by 1/2-inch cakes
12
Melt remaining 3 tablespoons butter, and brush cakes with it
13
Once the cakes have absorbed the butter, brush with egg
14
Sprinkle each cake with 1/8-teaspoon cumin seeds, and gently press seeds into each cake to adhere
15
Heat 1 tablespoon clarified butter in a saute pan set over medium heat
16
Place 3 cakes in saute pan, cumin-seed side down, and cook until golden, about 1 to 2 minutes
17
Turn cakes, and transfer to a baking sheet
18
Repeat with remaining cakes
19
Transfer baking sheet to oven, and bake until the cakes are heated through, about 3 minutes