Dry Fruit Patties

• 4 large Russet potatoes
• 9-10 dried Calymyrna Figs
• 1/2 cup mix of risins, sour cherries and dried cranberries
• 1/4 cup mix of poppy & sesame seeds, lightly toasted
• 2 tablespoons Corn starch
• 1 teaspoon Smoked Ancho chile powder
• 1/4 teaspoon paprika
• 1 pinch allspice
• Salt to taste
• Oil for Pan frying

1. Boil the potatoes, peel and knead to a smooth 'dough, adding the corn starch and salt. Set Aside.
2. Soak the figs and the assorted dried fruit in scalding hot water for 1/2 hour until soft, Drain and squeeze out excess liquid. Add to a food processor and process to a coarse paste. Add the toasted sesame/poppyseed blend , Paprika, Ancho chile powder, Allspice and salt to taste. Using a spatula fold the mix together to evenly disperse the sesame mix and the spices. Divide into 10 spheres
3. Roughly divide the potato 'dough into 10 parts, roughly shape into a 'cup using the palm of your hands. Place one 'ball' of the fig filling in the center and cover completely. Gently flatten into a disk, making sure that the filling does not show through.
4. Heat the Oil in a non stick skillet. Gently place the patties 2 or 3 at a time and fry each side for about 3-4 minutes until it turns golden brown. Flip over and fry the other side. Transfer onto a plate lined with kitchen towels to absorb any excess oil. Serve hot with your choice of Coriander/mint chutney (https://food52.com/recipes/12346-vegetable-chutney-sandwich) and Sweet-sour date tamarind chutney (https://food52.com/recipes/10460-sweet-sour-date-and-tamarind-sauce)

potatoes, risins, sesame seeds, starch, chile powder, paprika, allspice, salt, pan

Taken from food52.com/recipes/41723-dry-fruit-patties (may not work)