Moroccan Spiced Potato Cakes With Mint Chimichurri

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Moroccan Spiced Potato Cakes With Mint Chimichurri

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Zesty, spicy and packed with flavor, these potato fritters are best served with feta and a nutty herb sauce.
Ingredients
  • Mint Chimichurri Ingredients:
  • 3 garlic cloves, minced
  • 1 cup fresh mint leaves, finely chopped
  • ½ cup Italian parsley leaves, finely chopped
  • 2 Tbsp champagne vinegar or white wine
  • 1 Tbsp dry roasted almonds or toasted pine nuts, finely chopped
  • Zest of one lemon
  • Kosher salt
  • ⅓ cup olive oil
  • Pinch of red chili flakes
  • Potato Cake Ingredients:
  • 2 lbs Yukon gold potatoes, peeled and halved
  • 2 Tbsp ghee or vegetable oil, plus more for cooking
  • 1 large egg, beaten
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ⅛ tsp ground cinnamon
  • ½ tsp ground black pepper
  • Zest of one orange
  • ½ cup frozen petite peas, thawed
  • 2 Tbsp dried currant, soaked in water for 10 minutes then drained
  • 1 cup panko breadcrumbs, seasoned with a pinch of salt
  • ¼ cup vegetable oil
  • Crumbled feta and fresh herbs for garnish
Instructions
  1. In a medium bowl, combine garlic, herbs, vinegar, almonds, lemon zest and a pinch of salt. Stir until incorporated. Whisk in olive oil and season with red pepper flakes to taste. (Can be stored up to a week.)
  2. Add potato halves to a large pot and cover with cold water. Bring to a boil over high heat and simmer for about 20 minutes until tender. Drain and transfer to a large mixing bowl.
  3. Peel the potatoes while slightly warm and use a potato ricer or fork to mash the potatoes until smooth.
  4. Mix in the ghee, egg and all of the spices. Gently fold in the orange zest, peas and rehydrated currants. Season again with salt and pepper to taste before forming into ¼-cup volume patties about ½-inch think. (Should make about 10–12 patties.)
  5. Place the panko breadcrumbs seasoned with a pinch of salt into a shallow dish and press each patty into the breadcrumbs, lightly coating them.
  6. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Brown 3 or 4 pancakes at a time, cooking on both sides until golden brown and warmed through, about 5 minutes per side. Repeat with remaining oil and pancakes.
  7. Serve warm drizzled with mint chimichurri, a sprinkle of feta cheese and fresh herbs.

Moroccan Spiced Potato Cakes With Mint Chimichurri

Moroccan Spiced Potato Cakes With Mint Chimichurri Save this recipe: https://taste.md/2oSBNzs

Julkaissut Tastemade Tiistaina 25. huhtikuuta 2017

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