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Ingredientes
- 2 1/4 lb Yukon gold potatoes cut 1" pcs
- 1 x fennel bulb top
- 2 Tbsp. curry pwdr Coarse salt to taste
- 11 Tbsp. unsalted butter
- 1/2 c. all-purpose flour plus more
- 1 c. dry currants Freshly-grnd black pepper
- 1 lrg egg well beaten
- 1 1/2 tsp cumin seeds
- 4 Tbsp. clarified unsalted butter
Direcciones
- Peel and wash the potatoes. Place the potatoes and the fennel top in a large saucepan, and cover with water. Add in 1 Tbsp. curry pwdr and a healthy pinch of salt, and cook till tender, about 25 min.
- Drain potatoes well, and pass through a food mill into a large bowl. Add in 8 Tbsp. of butter and the flour, stirring to incorporate. Add in the remaining curry pwdr and the currants. Season with salt and pepper.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice-cream scoop, scoop potato mix into 2-inch balls. With lightly floured hands, form balls into 3-inch round by 1/2-inch thick cakes.
- Heat remaining 3 Tbsp. butter, and brush cakes with it. Once the cakes have absorbed the butter, brush with egg. Sprinkle each cake with 1/8 tsp. cumin seeds, and gently press seeds into each cake to adhere.
- Heat 1 Tbsp. clarified butter in a saute/fry pan set over medium heat. Place 3 cakes in saute/fry pan, cumin seed-side down, and cook till golden brown, about 1 to 2 min. Turn cakes, and transfer to a baking sheet. Repeat with remaining cakes.
- Transfer baking sheet to oven, and bake till the cakes are heated through, about 3 min.
- Makes 18 cakes.
- Yield: 18 cakes
