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spiced potato latkes

Potato Baji Latkes

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 serves
Course: Sides and Starters
Cuisine: Jewish
Ingredients Method

Ingredients
  

  • 600 g Desiree Potatoes or frying
  • 1 egg lightly beaten
  • 1 heaped tablespoon plain flour
  • 2 tablespoons oil plus extra to fry the latkes
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion halved and sliced
  • 2 tsp ground cumin
  • 2 tablespoons ground coriander
  • tsp ½ground turmeric
  • 1 tsp salt
  • 1 long red chilli finely chopped
  • ½ bunch coriander chopped
  • Lemon wedges to serve

Method
 

  1. Peel and grate the potatoes. Place in a colander for 15 min to drain.
  2. Meanwhile, in a large frying pan, heat the oil over medium heat.
  3. Add the mustard and cumin seeds and stir for 3 minutes. Take care as the mustard seeds will pop.
  4. Add the onion and saute until soft but not coloured ( around 10 min), then add the cumin, coriander, turmeric and salt. Saute for a further 3 minutes stirring. Remove from the pan and set aside.
  5. Squeeze the grated potato with your hands to remove any liquid and tip into a large bowl. Add the egg, flour, fried onion mixture and taste for seasoning. If necessary, add salt and pepper. Mix well.
  6. Add enough extra oil to the frypan to reach a depth of about 1cm (½ inch). When the oil is hot, carefully add a tablespoon of the potato mixture to make round potato cakes.
  7. Flatten slightly and fry on medium heat for a few minutes each side until golden brown. Drain on a rack.
  8. Serve hot, sprinkled with coriander and a wedge of lemon.