Time for October’s installment of Secret Recipe Club!! This month I was assigned the amazing Camilla who blogs over at Culinary Adventures with Cam. I was immediately blown away by how many amazing international dishes she has her blog, including recipe from Malaysia, Kiribati, and Estonia. I came oh so close to trying the rhubarb cake but the farmer’s markets were working against me so I went for my back-up recipe: Aloo Tiki from Pakistan. I loved that the recipe was vegetarian to begin with, and by leaving out the egg wash I was able to make these appetizers vegan friendly as well.
- about 2 lbs of small potatoes, red or white - well scrubbed and halved
- 1 tbsp cumin seeds
- 1/2 tbsp dried parsley
- 1/2 tsp ground coriander
- 2 cloves garlic, minced
- vegetable oil
- Boil the potatoes in salt water until tender, around 30 minutes. Then drain, mash, and set aside to cool.
- Meanwhile toast the cumin seeds in a small skillet over medium heat until dark, around 3 minutes. Removed from heat and then mash in to the potatoes, along with the remaining spices. Form potatoes in to patties, about 4 inches round.
- Heat the vegetable oil in a large skillet, oil should be around 1/2 inch deep. Once hot add the potato patties and pan-fry until brown, 5 minutes on each side. Remove to plate covered in a paper towel and allow to cool.
- Serve and enjoy!
I added some chopped red onion to the last few - which of course wound up in the pictures!
These were amazing, both with our dinner curry and as breakfast the next morning. For breakfast I paired them with applesauce, my mom went for the sour cream, while my sister enjoyed them naked. Any way you dress them up (or not!) they were AMAZING!