5 lbs potatoes
(about 10 med)
1 large onion
finely chopped
4 T butter
8 cloves garlic
minced (about 3T)
1 T ground cumin
1 T ground turmeric
1 T Za’atar
1/4 cup cilantro
Salt & Pepper
to taste
1 tbsp Ras el Hanout
4 each Eggs
for frying
1/2 cup mixed herbs
oregano, parsley, thyme, etc
3 cloves garlic
finely minced
1 tsp honey
2 tsp smoked paprika
2 tsp Kosher salt
1 tsp ground cumin
1/4 tsp cayenne
1/2 cup olive oil
1/2 cup cilantro
finely minced
For the Potatoes
Peel the potatoes and place in a pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through the potatoes.
Drain the potatoes and place on a sheet pan to allow excess moisture to evaporate. Be sure potatoes are completely dry before mashing them.
Melt the butter in a small skillet. Add the onions and sauté them gently over medium-low heat for about 5 to 10 minutes, or until translucent. Add the garlic and sauté just a minute more, stirring constantly. Add dry spices and cook until fragrant. Remove from the heat. Stir in chopped cilantro.
In a large metal bowl, mash the cooled potatoes with a fork, masher, or pastry cutter. Gently toss in the onion spice mixture and cilantro. Stir in enough of the eggs to bind the potatoes, but not so much that there is excess egg in the bottom of the bowl. Be careful that it’s not too wet!
Using an ice cream scoop, scoop mixture into balls and lay them on a half sheet pan, grease your hands with a bit of oil and flatten the balls. The oil will make them easier to handle.
Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about 5 to 10 minutes per side, until deep golden brown.
For the Charmoula
Mix all ingredients together in a small bowl. Set aside until ready to serve.