Kuku-e-SibZamineh (Potato Patties) – 2nd Variation

2 white potatoes, large
2 eggs
2 tablespoons flour
1/8 teaspoon cinnamon
1 teaspoon tumeric
salt, black pepper
1/3 cup liquid shortening

Boil the potatoes until tender, about 1 hour.  Test by sticking a potato with a fork.  If the fork enters easily, the potato is cooked.  Immediately pour cold water over the potatoes for about 5 minutes until the potatoes are cool enough to handle.
Peel the potatoes and cut in small enough chunks to put through a meat grinder or to process in a food processor.
Place the potatoes in a large mixing bowl.  Add 1 tablespoon flour, cinnamon and tumeric.  Salt and pepper to taste and mix well together by hand.  Add 2 eggs and mix well by hand.
Heat the shortening in a large frying pan for 3 minutes.  Sprinkle 1 tablespoon flour in it.  While the flour is beginning to take color, start shaping the patties.
Put a little liquid shortening on both your hands and rub them together.  Take 2 tablespoons of the potatoes and shape by hand into  3″ by 3/4″ bars simply by passing it back and forth, patting and pushing it into shape.
Place into the hot shortening, lower the fire to medium high, and fry until golden brown.  Turn and fry the other side.  Drain on paper toweling.  Repeat the procedure until all the potato mixture has been fried.  Serve.

VARIATION:   Add finely chopped green onion, finely chopped parsley and 1 teaspoon red pepper to the potato mixture before adding the eggs.

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