Moroccan Spiced Potato Cakes With Mint Chimichurri
Zesty, spicy and packed with flavor, these potato fritters are best served with feta and a nutty herb sauce.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Mint Chimichurri Ingredients:
3 garlic cloves, minced
1 cup fresh mint leaves, finely chopped
1/2 cup Italian parsley leaves, finely chopped
2 tablespoons champagne vinegar or white wine
1 tablespoon dry roasted almonds or toasted pine nuts, finely chopped
Zest of one lemon
1/3 cup olive oil
Pinch of red chili flakes
Potato Cake Ingredients:
2 pounds Yukon gold potatoes, peeled and halved
2 tablespoons ghee or vegetable oil, plus more for cooking
1 large egg, beaten
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Zest of one orange
1/2 cup frozen petite peas, thawed
2 tablespoons dried currant, soaked in water for 10 minutes then drained
1 cup panko breadcrumbs, seasoned with a pinch of salt
1/4 cup vegetable oil
Crumbled feta and fresh herbs for garnish
Let's get Cooking...
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.)
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.
Peel the potatoes while slightly warm and use a potato ricer or fork to mash the potatoes until smooth.
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 1/4-cup volume patties about 1/2-inch think. (Should make about 10-12 patties.)
Place the panko breadcrumbs seasoned with a pinch of salt into a shallow dish and press each patty into the breadcrumbs, lightly coating them.
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.
Serve warm drizzled with mint chimichurri, a sprinkle of feta cheese and fresh herbs.