Ma'Quoda [Fried Potato Cakes]

Ingredients:
1 1/2 pounds boiling potatoes
2 garlic cloves, unpeeled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 T Italian parsley, finely chopped
2 T cilantro, finely chopped
2 small eggs
oil, for frying (canola, peanut, etc.)

Preparing the potatoe cakes:
Peel the potatoes, cut into thick slices and place in a saucepan with water to cover. Add the garlic cloves and bring to a boil. Boil for 15 to 20 minutes, until tender, then drain and return to medium heat to dry the potatoes, shaking the pan occassionally until the excess moisture evaporates. Squeeze the pulp from the garlic cloves into the potatoes, then mash. Add the cumin, ground coriander, paprika and cayenne pepper. Mix lightly and set aside to cool.

Add the parsley, cilantro and one egg to the mashed potatoes and season to taste. Mix well without overworking. Divide into eight portions.

Lightly moisten hands and shape each portion into a smooth cake, about 1/2 inch thick and about 3 1/4 inches in diameter. Place on a baking tray lined with baking paper. Beat the remaining egg in a shallow dish.

In a frying pan, add about 1/4 inch of oil and place over medium-high heat. When hot, dip the potato cakes one at a time into the beaten egg to coat completely and fry for 2 to 3 minutes each side or until golden and heated through. Drain on paper towels and serve hot.

Makes 8