Ingredients

  • Russet potatoes 700g
  • Large brown onion 1
  • Large eggs 2
  • SpinneysFOOD All-Purpose Flour 2 tbsp
  • SpinneysFOOD Fresh Coriander 30g
  • SpinneysFOOD Fresh Parsley 30g
  • Spring onions 25g
  • SpinneysFOOD Black Peppercorns To taste
  • SpinneysFOOD Fine Sea Salt 2 tbsp
  • Baharat 2 tsp
  • SpinneysFOOD Fine Paprika 2 tsp
  • SpinneysFOOD Fine Cumin 1 tsp
  • SpinneysFOOD Pure Sunflower Oil For frying
  • Large red capsicums 2
  • Lemon 1
  • Garlic clove 1
  • SpinneysFOOD Organic Honey 1 tsp
  • Tahini 125ml
  • Red chilli 1
  • SpinneysFOOD Bottled Drinking Water 125ml
  • Fresh za’atar leaves 10g
  • SpinneysFOOD Fresh Dill 10g
  • Fresh fenugreek leaves 10g
  • Water spinach 10g
  • Siliq 10g
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil To drizzle

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."

Iraqi potato and herb patties with Omani herb salad

Arabic 20 Mins Prep · 60 Mins Cook


  1. Preheat the oven to 175°C, gas mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. Heat a pan with ½cm of oil until shimmering.
  6. 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.
  7. Increase the oven temperature to 200°C, gas mark 6. Core and halve the capsicums. Place in the oven to roast until soft.
  8. 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.
  9. 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.
  10. Serve the aruk with the salad and sauce.