Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin

Ingredients

• 0.3 teaspoon ground pepper 
• 1.5 teaspoons cumin seeds 
• 2 large eggs beaten to blend
• 0.5 cup bob's mill garbanzo bean flour 
• 0.5 cup cilantro leaves fresh chopped
• 0.5 cup spring onion finely chopped
• 2 teaspoons ground coriander 
• 0.5 teaspoon pepper black
• 0.5 teaspoon turmeric 
• 1.5 tablespoons jalapeno minced seeded
• 1.5 teaspoons salt 
• 3 tablespoons vegetable oil ()
• 1 large onion white grated
• 2.5 pounds potatoes white cold grated peeled to cover

Equipment

• bowl
• frying pan
• oven
• spatula
• colander

Directions

1. Place grated potatoes and onion in large colander and drain well. Using hands, squeeze mixture to extract as much liquid as possible.
2. Transfer mixture to large bowl.
3. Mix in green onion and next 8 ingredients.
4. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
5. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend.
6. Preheat oven to 250°F.
7. Heat 1 tablespoon oil in same skillet over medium heat.
8. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side.
9. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as necessary.
10. Serve warm.