Middle Eastern Spiced Potato Cakes

Guy Fieri's Middle Eastern Spiced Potato Cakes, as seen on Guy's Big Bite.
Prep Time
10 min
Cook Time
45 min
4 - 6 servings

Spiced potato cakes that can be served as an appetizer or a brunch side.



1 ½
lb(s) russet potatoes (about 2 large)
Kosher salt
2 ½
tbsp granulated garlic
tsp freshly cracked black pepper
1 ½
tsp ground cumin
tsp ground cinnamon
tsp fenugreek
tsp turmeric
grinds nutmeg, freshly grated on a zester
large egg
scallions, sliced
cup unbleached all-purpose flour
Canola oil, for frying
tbsp chopped fresh cilantro
lemon, cut into wedges


Step 1

Preheat the oven to 375ºF.

Step 2

Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside.

Step 3

Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.

Step 4

Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.

Step 5

Thoroughly combine the egg, scallions, ¼ cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 ½-ounce patties. Sprinkle the tops and bottoms with seasoned flour.

Step 6

Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly.

Step 7

To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.

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