Iraqi Jewish version of latkes made with mashed potato and herbs. Delicious.
Preparation time 15 minutes
Cooking time 1 hour 20 minutes
4-6 serves
Cuisine Middle Eastern
Categories Side, Snack



Preheat the oven to 175°C. Bake the potatoes in their skins until completely soft, about an hour. Let them cool. Scoop out the cooled potato flesh and roughly mash in a large bowl.

Grate the onion over a small bowl. Squeeze out the juice letting it fall into the potatoes. Get as much juice as you can, then throw way the flesh.

Add the eggs, flour, spring onions, parsley, coriander, cumin, paprika, baharat, salt and pepper and mix thoroughly.

Fill a large frying pan with olive oil to a depth of six mls and heat the oil over medium-high heat.

While the oil is heating, rub your hands with additional oil and shape the potato mixture into patties about six cms across. Working in batches, add the patties to the hot oil and fry until they are deep golden-green and crispy, two to three minutes on each side. Transfer to the paper towels to drain. Repeat to cook the remaining patties.

Serve with a yogurt sauce.