Potato Pankcakes (Moroccan)

from The Food of Morocco by Paula Wolfert, p. 432

Serves 6

Ingredients:

  • 2 lbs Red Bliss or Yukon Gold potatoes
  • 3 cloves garlic
  • 2 tsp coarse sea salt
  • 2 tsp ground cumin
  • 2 Tbsp finely chopped cilantro
  • 2 Tbsp finely chopped flat-leaf parsley
  • pinch each of cayenne, ground tumeric, and freshly ground black or white pepper
  • 2 large eggs, whipped
  • extra virgin olive oil
  • 1/4 c. all-purpose flour, approx.
  • 1 or 2 lemons, quartered

Directions:

  1. Fill a saucepan with water; bring to a boil.  Fasten on a colander or steamer, add the potatoes, cover, and steam for 30 minutes.   Cool, peel, and crush the potatoes with a fork.
  2. While the potatoes are coling, mash the garlic, salt, and cumin to a paste i a mortar.  Add the cilantro and parsley and mash to a puree, then stir in half the eggs.  (presumably, the peppers are also added)
  3. When the potatoes are cooled, add the spice mixture and blend.  Shape into 12 small round cakes (about 1/4 c. each) and flatten into 3 inch rounds.
  4. Heat about 4 to 5 tbsp olive oil in a medium skillet until hot.  Loosen the remaining whipped egg with 1 tsp water.  Working in batches, dip the potato cakes into the egg, and then into the flour, and gently slide into the hot olive oil.  Fry for 1 to 2 minutes on each side, or until golden brown.  Drain on paper towels. 
 Serve at once, with lemon quarters