Summary

Ingredients

• 1 kg potato (s), floury, washed
• 3 egg (s), very fresh and room temperature
• 2 teaspoons ground cumin
• 1 tablespoon paprika powder
• 0.5 ½ bunch parsley, washed and chopped
• 1 pinch (s) cayenne pepper
• 8 clove (s) garlic, peeled and chopped
• Salt and pepper, black, ground
• some flour
• some olive oil, cold pressed for frying

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Instructions

1. Bring the potatoes to the boil in plenty of cold, salted water and cook over a low flame for about 30 minutes. Drain, let cool a little, peel and roughly mash. Add eggs, garlic, paprika, cumin and parsley and mix together. Season to taste with salt, pepper and cayenne pepper. Shape into round, flat pancakes and briefly turn in flour. Cover and chill for 30 minutes.
2. Heat some olive oil in a pan and fry the buffers in it on both sides until crispy and golden brown. Drain on kitchen paper. Serve hot with a bowl of harissa.