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Home -> Fruits, grains & veggies -> Veggies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 pounds russet potatoes
12 green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 large eggs
2 tsp. ground cumin
3 tbsp. olive oil
Directions
Boil unpeeled potatoes in salted water until just tender. Drain, cover and refrigerate until cold. Peel potatoes and coarsely grate. Carefully stir in onions, salt and pepper. Beat eggs with cumin to blend and carefully stir into potato mixture. Form into cakes 2 1/2 inches around x 1 inch thick. Cover and refrigerate. In a skillet fry cakes in olive oil until golden brown, about 8 minutes per side.
Makes about 14 cakes.
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