Living in overseas as an expat offers me many wonderful cultural experiences. I live in Malaysia; one of the beautiful SE Asian countries where so many cultures intertwine. My family got to know a Pakistani family here and learned a lot about their culture and “the Food”.
Fouzia, a Pakistani mother of three young handsome boys and an amazing cook, showed me how to make chicken biryani, butter chicken, chapati, and this simple and delicious Pakisatni Potato Cakes. Her biryani was especially delicious but it was quite of work if you make from scratch. She also taught me how to make chapati. Chapati is quite fun to make (mine never came out as round as hers). It is so hearty and healthy compare to Naan. Now I prefer eating my curries with chapati.
My first attempt to imitate the authentic Pakistani food is these potato cakes. They are truly one of the best potato cakes I’ve eaten. The gentle spicy kick with cumin seeds, chili, and coriander.., they provide lovely fragrance and the deliciousness in your mouth. They are gluten free, partially vegetarian (need to use eggs) and yum-yum to anyone’s stomach. Not to mention how easy it is to make, of course.
I like to toast them to bring out their wonderful fragrance even more.
Remove their skins and mash them.
Mix all together.
How do you like my slightly faded Henna on my hand?…
These past few days, my thoughts and prayers are with the victims and their families of Boston Marathon explosion. I got teared up by reading what happened and all the heroic actions of people at the scene.
The world is getting harsher, and tragic events are happening everywhere around the us. But with the humanity we cherish and the noble actions from the caring people…, I think that makes this troubled world much better place to live.
Charity never fails…
With much love,
- 1kg (2-1/4 lb) Yukon or russet potatoes, peeled
- 1 teaspoon cumin seeds
- 2 shallots minced
- 1 small bunch cilantro finely chopped
- ½ teaspoon chili flakes
- ½ teaspoon black pepper
- salt to taste
- 3 eggs beaten
- canola or grape seed oil for frying
- Boil potatoes in the water until soft. Drain and set aside.
- In a small skillet, toast the cumin seeds until fragrant and lightly browned.
- Mash potatoes in a large mixing bowl, add cumin seeds, shallots, cilantro, chili flakes, pepper and salt. Mix well with a spoon. Form the potato mixture into patties, about 2-1/2" in size.
- Heat oil in a skillet over medium low heat. Coat the potato cakes with beaten eggs and place on a heated skillet pressing down gently. Fry them until golden brown on the outside, about 3 minutes. Turn over and fry the other side.
- Serve warm or at room temperature.