3 medium Russet potatoes, peeled, coarsely grated and drained
6 sprigs parsley, chopped
6 sprigs cilantro, chopped
4 garlic cloves, minced
½ teaspoon paprika powder
½ teaspoon ground cayenne pepper
Salt and freshly ground pepper
½ cup all purpose flour
About 1 cup canola oil for frying
Soak the shredded potatoes in a bowl of water for 2 minutes. Drain in a colander. Dry the potatoes in a kitchen towel to remove moisture.
In a medium bowl, beat the eggs. Add the shredded potatoes, parsley, cilantro, garlic, paprika, cayenne, salt, pepper and flour.
Heat the oil in a frying pan over medium heat.
Roll the potato mixture into balls and flatten to form 3-inch patties. Carefully deposit the patties in the pan and fry them until golden and crispy, 6 to 7 minutes per side. Drain them on absorbent paper towels.
Serve with lime wedges or yogurt sauce.