Iraqi potato and herb patties with Omani herb salad

Iraqi potato and herb patties with Omani herb salad

20 mins Prep · 60 mins Cook

Also known as ‘aruk’, these patties make a delicious side or a meal on their own when served with an Omani herb salad. Substitute some of the herbs for chopped leafy vegetables such as spinach or kale to increase the nutritional value. The potatoes need to be baked to make light and fluffy aruk

Created by Spinneys
Prep time 20 minutes
Cook time 60 minutes
Serves 4
Cuisine Arabic
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 483
Fat 25.6g
Saturates 3.8g
Protein 14.8g
Carbs 53.1g
Sugars 9.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 175°C, gas mark 4.


To make the patties, pierce the potatoes with metal skewers and place them in the oven. Bake for 1 hour or until soft. Scoop out the flesh and roughly mash in a large bowl.


In a separate bowl, grate the onion into a sieve or muslin cloth and squeeze out as much moisture as possible. Lightly beat the eggs. Add the onion to the cooled potato along with the eggs and flour.


Finely chop the herbs and spring onions and add that to the potato along with the ground peppercorn, 1 tbsp of salt and 1 tsp of paprika. Mix well, cover and refrigerate for 30 minutes.


Heat a pan with ½cm of oil until shimmering.


Shape the potato mixture into small 5cm patties. Fry the patties in the hot oil in batches un-til golden brown and crispy. Drain on paper towels.


Increase the oven temperature to 200°C, gas mark 6. Core and halve the capsicums. Place in the oven to roast until soft.


To make the tahini sauce, juice the lemon and place the capsicums, lemon juice, garlic clove, honey, tahini, red chilli and iced water and season with the rest of the salt and paprika. Blitz until smooth.


To make the salad, toss the Omani herbs (za’atar, dill, fenugreek, spinach and siliq [or chard]) together in a bowl with a little olive oil and a pinch of salt.


Serve the aruk with the salad and sauce.