Begin by peeling and cubing your starchy Russet or Yukon Gold potatoes. Place them in a large pot of salted water and bring to a boil over high heat. Cook for about 20 minutes, or until the potatoes are fork-tender. Once cooked, drain them well and let them cool slightly before mashing until mostly smooth, leaving a few small lumps for texture.

In a large mixing bowl, combine your fluffy mashed potatoes with beaten eggs, freshly chopped parsley, finely diced onion, minced garlic, ground cumin, paprika, salt, and pepper. Mix everything thoroughly until evenly blended, creating a cohesive mixture.

To form the patties, wet your hands to prevent sticking, and scoop out portions of the potato mixture. Shape them into small oval patties, about 2–3 inches long, then transfer them onto a plate. Allow the patties to rest for about 10 minutes.

In a large frying pan, heat about half an inch of vegetable oil over medium-high heat until shimmering. Carefully add the prepared patties to the hot oil, making sure not to overcrowd the pan. Fry them for about 3–4 minutes on each side, or until they achieve a golden-brown color and crispy exterior. Once done, drain the patties on paper towels to absorb any excess oil before serving.