Serves: 6
INGREDIENTS
600 grams floury potatoes, peeled and roughly chopped (I used Agria)
1½ teaspoons whole cumin seeds, toasted
¼ cup finely chopped flat-leaf parsley
100 grams firm feta cheese, crumbled
1 egg, lightly beaten
sea salt and freshly ground pepper
olive oil and butter for cooking
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.