These Iraqi vegetable patties are made with fresh herbs, cooked potatoes, and spices. Fluffy and light inside and very easy to make.

Recipe by Einat Admony, from Shuk, © 2019 Artisan

Makes about 16


1 bunch scallion, chopped
1 bunch parsley, chopped
1 bunch cilantro, chopped
2 large potatoes, peeled
1 large yellow onion, peeled
1 teaspoon cumin, ground
1 teaspoon paprika
1 teaspoon baharat
2 tablespoons all-purpose flour
3 eggs
Canola oil for frying
black pepper and salt to taste


Place whole potatoes in a large pot and cover with water.

Bring to a boil and cook for about 7-10 minutes, 12-15 for larger potatoes. Using a fork, check to make sure the potato is still firm. Strain and set aside to cool.

Once cool, using the large side of a box grater, grate the potato and onions over a large mixing bowl. Add spices, herbs, salt and pepper and mix thoroughly. Add eggs and flour and mix well again.

In large skillet add 2 inches of oil and place over medium-high heat.

While the oil is heating form mixture into patties about 3 inches in diameter. Fry until golden brown on both sides.

Remove and place on paper towel. Immediately season with salt.

Serve plain or with your favorite sauce, or you can also try: tahini sauce, muhammara, dry chimichurri, or avocado zhug

Photo © Quentin Bacon