Cumin Crusted Potato Cakes

This recipe is inspired by the potato dishes of Andalusia in southern Spain. It's much easier to prepare than the traditional tortilla de patatas and it's kinder to the waistline. The potatoes are highly flavored and are best served with a plain grilled steak or chicken breast. While they can be assembled early in the day, the potato cakes should be breaded and sauteed just before serving. These are best eaten the day they are made. If you're looking for something just a little different, this flavorful side has your name on it.

Cumin Crusted Potato Cakes

Ingredients:
2 pounds baking potatoes
2 large eggs, beaten
1/2 cup + 2 tablespoons chopped scallions (white & tender green), divided use
2 tablespoons cornstarch
1 teaspoon baking powder
2 teaspoons toasted cumin seeds, lightly crushed
1-1/2 to 2 teaspoons kosher salt
1/2 to 1 cup panko bread crumbs
1 tablespoon unsalted butter
1 tablespoon olive oil
Parsley for garnish

Directions:
1) Preheat oven to 400 degrees F. Pierce potatoes with a fork. Bake for 50 minutes, or until soft. Set aside to cool slightly. Scoop flesh from potatoes in a medium bowl. Mash. Set aside.
2) Combine eggs, 1/2 cup scallions, cornstarch, baking powder, cumin seeds and salt in another medium bowl. Add mashed potatoes and mix with a large spoon until smooth. Divide into 8 equal portions; shape into 2-1/2 inch patties. Place panko in a flat dish; dip top and bottom of each patty in crumbs. Set aside.
3) Heat butter and olive oil in a large (12-inch) skillet; stir until butter melts. Add potato cakes and cook over medium-high heat for 5 minutes per side, or until crisp and golden. Remove to serving platter. Garnish with reserved 2 tablespoons scallions and parsley. Yield: 8 potato cakes.