Butternut Squash And Leek Latkes With Pan-Roasted Cumin

Ingredients

• 1 1/2 tablespoon cumin seeds
• 12 ounce butternut squash, peeled, seeded, and grated coarsely
• 1 medium-sized leek, white and light green parts only, halved and cut crosswise into ¼-inch-thick slices
• 2 tablespoon unbleached all-purpose flour
• 3/4 teaspoon sea salt
• freshly ground black pepper, to taste
• 2 large eggs, beaten lightly
• olive oil, for frying
• 1/4 cup sour cream
• 36 cilantro leaves, for garnish