2-1/2 lbs. russet potatoes
1 large yellow onion
1/2 cup chopped fresh cilantro
1/2 cup chick-pea flour*
2 large eggs
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 tsp. ground cumin
3 Tbsp. (or more) vegetable oil
Wash potatoes. (Some people like them peeled, and you can peel them if you want.) Grate potatoes on the coarse side of grater. Add potatoes as grated to a bowl of cold water. Peel onion, grate, and add to potato.
Mix remaining ingredients, except oil, in a large bowl. Drain potatoes. Pick up a handful of potato and squeeze out as much water as possible. Add to egg mixture. Repeat until everything is mixed.
Set your oven to warm, or the lowest heat it will go. Put a cookie sheet in the oven.
Heat a cast iron or non-stick skillet over medium heat. Add enough oil to coat bottom of skillet (even if you’re using non-stick). Put 1/4 cup of potato mixture into skillet and flatten it with a pancake turner. Cook 4-5 minutes, resisting the desire to poke at it, until edges start to brown. Turn and cook another 4-5 minutes, until golden brown. Put potato cake on cookie sheet to keep warm and continue cooking. You made need to add more oil to the skillet. If you’re the sort of person who can do two things at once, you can speed up the cooking process by using two skillets.
Potato pancakes are traditionally served with applesauce, but any fruit, including a chutney or fruit salsa, would be good with this.