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