Potato, Cumin and Feta Cakes

, from Issue #41. August, 2015
Photography by Manja Wachsmuth.
Potato, Cumin and Feta Cakes

Serves: 6


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


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.