- 6-8 small red potatoes, scrubbed
- 1 T cumin seeds
- 1 T fresh chopped parsley
- 1/2 t ground coriander
- 1 t minced garlic
Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on.
In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more.
Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them.
Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. Pan-fry for about a minute on each side, until golden brown. Serve hot. Traditionally it's served with mint chutney; we served it with the Kitchen Elves' Homemade Ketchup.