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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.