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1
Combine the onion and water in a small saucepan, bring to a boil and simmer until liquid has evaporated, about 6 minutes.
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2
Combine the onion, meat, potato, bread crumbs, eggs, vinegar, parsley, cumin and a generous amount of salt and pepper in a large bowl.
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3
With your hands or a wooden spoon, mix until blended well.
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4
Add additional vinegar, salt and pepper to taste; the mixture should be highly flavored.
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5
Cover and refrigerate for 1 hour.
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6
Moisten your hands with cold water.
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7
Form the meat mixture into 3/4-inch balls, flattening each slightly between your palms, and lightly dredge with flour.
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8
To fry, pour 1/4 inch of olive oil into a heavy skillet over medium-low heat.
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9
When the oil is hot but not smoking, add the first batch of patties; they should fit comfortably in a single layer.
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10
Fry until golden brown on both sides and cooked through.
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11
Drain between two layers of paper towels.
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12
Repeat with the remainder.
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13
If you prefer to bake the patties instead of frying them, heat the oven to 325 degrees, and warm two or more heavy baking sheets.
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14
Brush the sheets with olive oil, and arrange the patties 1 inch apart.
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15
Lightly brush the patties with olive oil, and bake 20 to 25 minutes, turning once.
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16
Drain between two layers of paper towels.
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17
To serve, arrange the patties on a platter; sprinkle with lemon juice.
