3 lb White potatoes; (about 6
-large)
12 Green onions; (white and
-green
; parts), chopped
2 Eggs
2 ts Ground cumin
3 tb Olive oil; (about)
Boil potatoes in large pot of water just until centers can be pierced with
sharp knife, about 20 minutes. Drain. Cover and refrigerate until well
chilled. (Can be prepared 1 day ahead.)
Peel potatoes. Using hand grater, coarsely grate potatoes into large bowl.
Gently mix in green onions. Season to taste with salt and pepper. Beat eggs
with cumin and gently mix into potato mixture. Form potatoes into 2
1/2-inch-diameter cakes (about 1 inch thick). Cover and refrigerate until
ready to cook. (Can be prepared 6 hours ahead.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add
potato cakes in batches and fry until golden brown, about 8 minutes per
side, adding more oil as necessary.
Makes about 14.
Yields
1 servings