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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.