-
1
Preheat the oven to 375 degrees F.
-
2
Add the potatoes to a pot and cover with 6 cups water.
-
3
Season well with salt.
-
4
Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes.
-
5
Drain and cool, about 10 minutes.
-
6
Peel and set aside.
-
7
Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl.
-
8
Set aside.
-
9
Once cooled, crush the potatoes gently; the texture should be course and crumbly.
-
10
Place into a bowl.
-
11
Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl.
-
12
Add to the potatoes and stir to combine.
-
13
Season the remaining flour with 1 teaspoon salt and some pepper.
-
14
Form the potatoes into 2 1/2-ounce patties.
-
15
Sprinkle the tops and bottoms with the seasoned flour.
-
16
Set a large nonstick pan over medium-high heat and add 3 tablespoons oil.
-
17
Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes.
-
18
Flip and place into the oven until crispy on both sides and hot through, another 3 minutes.
-
19
Remove from the oven and cool slightly.
-
20
To serve, arrange the patties on a serving dish.
-
21
Garnish with cilantro and serve with lemon wedges.
