Middle Eastern · Brunch
Potato and Egg Cake
Pan-fried patties of mashed potato bound with egg, onion, and parsley, seasoned with cumin and turmeric, fried until golden and crisp outside with a soft interior. Served warm with lemon and plain yogurt, drawing on Levantine home-style cooking traditions.
$2
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
392Calories
15.2gProtein
19.1gFat
39.6gCarbs
5.2gSugar
4.8gFiber
410mgSodium
843mgChol
4.3gSat Fat
950mgPotassium
110mgCalcium
2.6mgIron
0.9mcgVitamin B12
28mgVitamin C
vegetarian
low-calorie
herb-salt
hidden-gems
weekend-brunch
vegetarian
low-calorie
Instructions
1
Prep
Boil peeled potato in salted water over medium-high heat for 15 minutes until tender, then drain and mash smooth.
2
Build
Whisk egg in a bowl, then stir in mashed potato, onion, parsley, garlic, cumin, turmeric, flour, salt, and pepper.
3
Rest
Let the mixture sit at room temperature for 10 minutes.
4
Fry
Heat olive oil in a nonstick skillet over medium heat, spoon batter into 2–3 patties, and fry 4 minutes per side until deep golden and crisp.
5
Plate
Transfer patties to a plate and serve warm with lemon wedge and yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 360g360g potato, peeled and boiled
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp parsley
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp cumin-ground
- 1/4 tsp1/4 tsp turmeric-ground
- 2 tbsp2 tbsp all-purpose flour (16g)
- salt, to taste
- black pepper, to taste
- 2 tbsp30ml olive oil, for frying
- 22 lemon wedge, to serve
- 4 tbsp60g plain yogurt, to serve
