Maakouda: Crispy Potato Patties
Maakouda, a beloved North African dish, is a flavorful and comforting treat that tantalizes the taste buds. These golden-brown potato cakes, crispy on the outside and tender on the inside, are a popular street food and snack. With a blend of mashed potatoes, aromatic spices, and fresh herbs, maakouda offers a delightful harmony of textures and flavors. Whether enjoyed on its own or served as part of a larger meal, maakouda captures the essence of North African cuisine and is a true delight for both locals and those seeking to savor its authentic taste.
Ingredients
- 1 kg potatoes
- 4 cloves garlic
- 2 eggs
- 2 tbsp breadcrumbs
- 2 tbsp flour
- 4 tbsp parsley
- 1 tsp salt
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp black pepper
- flour (1 cup, for coating)
- Oil (3 cups, for frying)
Instructions
- Start by preparing the ingredients. First peel and cube the potatoes. Then, peel and mince the garlic cloves.
- Steam or boil the potatoes until they are tender enough to be easily mashed, for about 20 minutes. Drain them and let them cool slightly.
- In a large bowl, mash the boiled potatoes until smooth and free of lumps.
- Add the eggs, minced garlic, breadcrumbs, flour, chopped parsley, cumin, turmeric, salt, and pepper to the mashed potatoes. Mix everything well to combine.
- Refrigerate the mixture for at least 30 minutes. This helps the flavors meld and makes it easier to form patties.
- Take a portion of the potato mixture and shape it into a small patty, about the size of your palm (2in/5cm). Repeat with the remaining mixture.
- Dip each potato ball into the flour and turn to coat. Repeat until all the potato balls are coated in flour.
- Heat vegetable oil in a deep skillet or frying pan over medium heat.
- Carefully place the potato patties into the hot oil and fry them until they are golden brown and crispy on both sides. This should take about 3-4 minutes per side.
- Once the maakouda potato cakes are cooked and crispy, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the maakouda hot, either as an appetizer, snack, or as part of a meal.