2 small (225 g) yellow potatoes, peeled and grated
1¼ tsp salt, divided
4 scallions, thinly sliced
¼ cup fresh dill, finely chopped
1 tsp paprika
1 tsp mild curry powder
1 tsp garlic powder
1 tsp ground coriander
½ tsp black pepper, plus more to taste
½ tsp baking powder
1 large egg
1 cup (120 g) all-purpose flour
¼ cup extra-virgin olive oil, plus more as needed
Preparation
Place all the tahini sauce ingredients in a blender, and process on high until smooth. If the sauce is too thick to drizzle, add an additional tablespoon of water.
In a large bowl, toss the cabbage with ½ teaspoon salt and massage it with your hands. Let stand for 10 minutes.
Place the carrots and potatoes on a clean kitchen towel, then gather the ends and squeeze to remove the excess liquid. Add the vegetables to the bowl with the cabbage along with the dill, remaining ¾ teaspoon salt, spices, baking powder, egg and flour. Mix the batter with your hands for a few minutes, ensuring the egg and flour are evenly distributed.
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
Working in batches, drop 2-tablespoon portions of the batter into the skillet and flatten slightly with the back of a spoon (the edges should be irregular). Avoid crowding the pan.
Fry until the bottom is golden brown, 5 minutes, then gently flip and fry until the other side is golden, 2 to 3 minutes more.
Transfer to a paper towel-lined plate. Add the remaining oil and repeat with the rest of the batter.
main ingredients:
type of recipe:
vegetable
type of dish:
side-dish
cuisine:
specific recipes:
on-a-budget
season and occasion: Fall
