Spiced Potato Cakes

Combine the mashed potato, paprika, cumin, cayenne, salt, and pepper in a large bowl and mix thoroughly until all spices are evenly distributed throughout the potatoes.

Fold the chopped cilantro into the potato mixture until well combined.

Create a well in the center of the potato mixture and crack the eggs into it, then stir vigorously until the eggs are fully incorporated and the mixture holds together.

Divide the mixture into 8 equal portions and shape each one into a thick patty or cake approximately 2 inches in diameter.

Heat the oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes.

Carefully place the potato cakes into the hot oil, working in batches to avoid overcrowding the pan.

Fry for 3-4 minutes on the first side until golden brown and crispy.

Flip the cakes and fry the other side for another 3-4 minutes until equally golden and cooked through.

Transfer the cooked potato cakes to a paper towel-lined plate to drain excess oil.

Serve the potato cakes warm, optionally with yogurt, harissa, or a simple tomato sauce on the side.