Cumin Potato Cakes

Directions

1. 1
   Preheat the oven to 375.
2. 2
   Prick the potatoes and bake for 50 minutes, or until tender.
3. 3
   When cool enough to handle, scoop the flesh into a bowl and coarsely mash; let cool slightly.
4. 4
   Lower the oven temperature to 250.
5. 5
   In a small skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes; transfer to a plate to cool.
6. 6
   In a large bowl, mix the eggs with the chives, cornstarch, baking powder, ground cumin, toasted cumin seeds and salt.
7. 7
   Add the potatoes and mash just until chunky and blended.
8. 8
   Divide the potato mixture into 16 portions, then form into 2 1/2-inch patties.
9. 9
   In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.
10. 10
    Add 8 patties to the skillet and cook over moderate heat, turning once, until crisp and golden, about 5 minutes per side.
11. 11
    Transfer to the oven and keep warm.
12. 12
    Repeat with the remaining patties.
13. 13
    Transfer the hot potato cakes to a platter and serve.