Serves: 6
INGREDIENTS
600 grams floury potatoes, peeled and roughly chopped (I used Agria)
1½ teaspoons whole cumin seeds, toasted
¼ cup finely chopped flat-leaf parsley
100 grams firm feta cheese, crumbled
1 egg, lightly beaten
sea salt and freshly ground pepper
olive oil and butter for cooking
METHOD
Cook the potatoes in plenty of boiling salted water until tender. Drain well then tip back into the saucepan. Put the saucepan over a low heat and crush the potatoes with a fork to help drive off the excess moisture. Tip into a large bowl and cool completely. Cover and refrigerate until ready to assemble.
Add the cumin seeds, parsley, feta and egg, season well and gently combine with a fork. Scoop out a 1/3 of a cup at a time and form into small cakes.
Heat a little olive oil and butter in a sauté pan and cook the cakes on both sides until golden and heated through. Drain on kitchen towels.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.