Ingredients & Substitutes

Instructions

1. 1

   Boil 1 kilogram of russet potatoes until fork-tender, then drain and mash them thoroughly.

2. 2

   In a large skillet, cook 150 grams of finely diced smoked bacon over medium heat until crispy.

3. 3

   Remove the crispy bacon from the skillet and set aside, leaving approximately 2 tablespoons of bacon fat in the pan, then add 1 small finely chopped yellow onion and sauté until translucent, about 5 minutes.

4. 4

   In a large mixing bowl, combine the mashed potatoes, crispy bacon, sautéed onion, 2 teaspoons of ground green cardamom, 50 grams of all-purpose flour, 1 large egg, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper, mixing until well combined.

5. 5

   Form the potato mixture into 12 to 14 uniform patties, each approximately 2 centimeters thick and 6-7 centimeters in diameter.

6. 6

   In a deep, heavy-bottomed pot or Dutch oven, heat 750 milliliters of high-smoke point vegetable oil to 175°C (347°F).

7. 7

   Carefully place 3-4 potato patties into the hot oil and deep-fry for 3-5 minutes per side, or until they are golden brown and cooked through, turning once if needed.

8. 8

   Remove the deep-fried patties with a slotted spoon and transfer them to a wire rack set over paper towels to drain excess oil before serving warm.