Middle Eastern Spiced Potato Cakes

Ingredients

• 6 servings canola oil for frying
• 1 large eggs 
• 0.3 teaspoon fenugreek 
• 3 tablespoons cilantro leaves fresh chopped
• 2.5 tablespoons sea salt 
• 0.5 teaspoon ground cinnamon 
• 1.5 teaspoons ground cumin 
• 6 servings kosher salt 
• 1  optional: lemon cut into wedges
• 5  5 grinds nutmeg freshly grated
• 3 teaspoons freshly cracked pepper black
• 1.5 pounds russet potatoes ( 2 large)
• 3  scallions sliced
• 0.1 teaspoon turmeric 
• 0.3 cup unbleached flour all-purpose

Equipment

• bowl
• frying pan
• oven
• knife
• mixing bowl
• pot

Directions

1. Preheat the oven to 375 degrees F.
2. Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes.
3. Drain and cool, about 10 minutes. Peel and set aside.
4. Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
5. Once cooled, crush the potatoes gently; the texture should be course and crumbly.
6. Place into a bowl.
7. Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl.
8. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties.
9. Sprinkle the tops and bottoms with the seasoned flour.
10. Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes.
11. Remove from the oven and cool slightly.
12. To serve, arrange the patties on a serving dish.
13. Garnish with cilantro and serve with lemon wedges.