I also made these last night as a starter for the lamb tagine. Unfortunately I forgot to take a photo, so you’ll just have to imagine them instead. (They kinda look like potato cakes, if that helps!)
400g of potatoes
2 garlic cloves, unpeeled
1½ teaspoons of ground cumin
½ a teaspoon of ground coriander
1 teaspoon of paprika
⅛ of a teaspoon of cayenne pepper
2 tablespoons of chopped parsley
2 tablespoons of chopped coriander
1 medium egg
Vegetable oil for frying
Peel the potatoes, thickly slice and pop in a saucepan, along with the two unpeeled garlic cloves. Boil until tender.
Drain and return to the saucepan. Dry the potatoes in the saucepan, over the heat.
Squeeze the pulp from the garlic into the potatoes and then mash them.
Mix in the cumin, coriander, paprika and cayenne pepper. Leave to cool.
Add the parsley and coriander leaves and one egg. Season to taste and mix well without overworking the mash.
Divide the mash into four evenly sized potato cakes about one and a half centimetres thick.
Heat the oil, to a depth of 5mms, in frying pan until very hot.
Fry the cakes in the hot oil for 2-3 minutes each side until golden.
(The recipe says to dip each cake in some beaten egg before frying. I forgot this step but I found that the cakes were perfectly tasty without. They come out lovely and crispy on the outside and light and fluffy, and lightly spicy, on the inside.)