First cook the potatoes by either microwaving them on high for 5 minutes or boiling them in water for about half an hour. Check doneness with a toothpick, then cool in cold water and peel off the skin. Transfer to a larger bowl and mash the potatoes well
Chop the parsley, cut the spring onions and add to the bowl with potatoes, together with breadcrumbs, cornmeal, egg, cumin, salt, and pepper. Mix well to combine. Let stand for about 15 minutes.
In the meantime, prepare the garlic yoghurt dip by chopping the parsley and garlic and mixing them with Greek yoghurt.
Take about 2 tbsp of the mixture and make medium-sized patties about 1cm thick. Fry them uncovered in hot oil until golden brown on both sides, about 2-3 minutes each side.
Serve warm with garlic and yogurt dip on the side!
