Jean-Georges's Currant Cumin Potato Cakes

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Martha Stewart

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Ingredients

2 1/3 pounds Yukon gold potatoes, cut into 1-inch pieces

Top of 1 fennel bulb

2 tablespoons curry powder

Coarse salt and freshly ground pepper

11 tablespoons unsalted butter

1/2 cup all-purpose flour, plus more for shaping cakes

1 cup dried currants

1 large egg, well beaten

1 1/2 teaspoons cumin seeds

4 tablespoons clarified unsalted butter

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