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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 3 pounds white potatoes (about 6 large)
- 12 green onions (white and green parts), chopped
- 2 eggs
- 2 teaspoons ground cumin
- 3 tablespoons (about) olive oil
Method
- Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes.
- Drain.
- Cover and refrigerate until well chilled.
- (Can be prepared 1 day ahead.)
- Peel potatoes.
- Using hand grater, coarsely grate potatoes into large bowl.
- Gently mix in green onions.
- Season to taste with salt and pepper.
- Beat eggs with cumin and gently mix into potato mixture.
- Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick).
- Cover and refrigerate until ready to cook.
- (Can be prepared 6 hours ahead.)
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.
