Cumin Potato Cakes

1. 1

   Preheat the oven to 375.

2. 2

   Prick the potatoes and bake for 50 minutes, or until tender.

3. 3

   When cool enough to handle, scoop the flesh into a bowl and coarsely mash; let cool slightly.

4. 4

   Lower the oven temperature to 250.

5. 5

   In a small skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes; transfer to a plate to cool.

6. 6

   In a large bowl, mix the eggs with the chives, cornstarch, baking powder, ground cumin, toasted cumin seeds and salt.

7. 7

   Add the potatoes and mash just until chunky and blended.

8. 8

   Divide the potato mixture into 16 portions, then form into 2 1/2-inch patties.

9. 9

   In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.

10. 10

    Add 8 patties to the skillet and cook over moderate heat, turning once, until crisp and golden, about 5 minutes per side.

11. 11

    Transfer to the oven and keep warm.

12. 12

    Repeat with the remaining patties.

13. 13

    Transfer the hot potato cakes to a platter and serve.

* Per serving · 4 servings · Values may vary.