Perfect Crispy Aruk Potato Patties | In The Kitchen With

flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds protein and fiber, while cornstarch is a budget-friendly thickener.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative, while applesauce works as a binder.

oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is more economical.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro adds a fresh flavor, while spinach is a more affordable leafy green.

Peel and grate the onion, removing excess juice to avoid a wet mixture.

Bake the potatoes until soft enough to mash, then scrape out the peel.

Chop fresh herbs: cilantro, parsley, and scallion, and add them to the mashed potatoes.

Add two eggs, separating the egg whites, to the mixture.

Incorporate paprika, cumin, and barak spice blend into the mixture.

Season with about one tablespoon of salt and black pepper, then mix well.

Add flour gradually, adjusting based on the moisture of the potato mixture; if too moist, more flour may be needed.

Refrigerate the mixture for about half an hour to firm it up.

Prepare a sauce with tahini, lemon juice, arisa, paprika, honey, and ice water, mixing until smooth and fluffy.

Heat grapeseed oil in a skillet until hot, testing with a small piece of the mixture to check for sizzling.

Wet hands to prevent sticking and form patties from the mixture, making them slightly larger than usual.

Carefully place the patties in the hot oil, frying until golden brown on one side before flipping to cook the other side.

Remove the patties and drain on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens