Potato, Cumin and Feta Cakes

Cook the potatoes in plenty of boiling salted water until tender. Drain well then tip back into the saucepan. Put the saucepan over a low heat and crush the potatoes with a fork to help drive off the excess moisture. Tip into a large bowl and cool completely. Cover and refrigerate until ready to assemble.

Add the cumin seeds, parsley, feta and egg, season well and gently combine with a fork. Scoop out a 1/3 of a cup at a time and form into small cakes.

Heat a little olive oil and butter in a sauté pan and cook the cakes on both sides until golden and heated through. Drain on kitchen towels.