Maakouda - Moroccan Potato Cakes
User Reviews
5
Maakouda - Moroccan Potato Cakes
Description
Maakouda are traditional Moroccan potato cakes that blend mashed potatoes with beaten egg, crushed garlic, fresh parsley, turmeric, cumin, salt, and black pepper. After mixing, the potato mixture is shaped into small balls, flattened, and dusted in all-purpose flour to achieve a crisp coating. They are deep-fried in hot oil until a golden crust forms on the outside, while the interior remains tender and moist.
The spices turmeric and cumin provide an earthy warmth characteristic of North African flavors, balanced by the fresh brightness of parsley and the subtle pungency of garlic. The frying method creates a contrast between the crunchy exterior and the soft, flavorful center.
Traditionally, maakouda can be enjoyed on their own as appetizers or snacks, inside sandwiches with lettuce, tomato, and spicy tomato sauce, or as a side dish. The recipe adapts well for gluten-free or vegan diets by substituting flour or egg accordingly. Alternative cooking methods such as baking or air frying can also achieve crispy results with less oil.
Serving maakouda with a dipping sauce like harissa mixed with yogurt adds complementary spice and creaminess. They make a versatile and satisfying addition to meals or party offerings.
Ingredients
- 2 cups potato mashed, 500g
- 1 egg beaten
- 2 cloves garlic crushed
- 2 tablespoon parsley chopped, fresh
- ½ teaspoon Turmeric ground
- ½ teaspoon cumin ground
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅔ cup all-purpose flour 70g
- vegetable oil for frying
Instructions
- Add the mashed potatoes to a medium bowl. Stir in the egg, garlic, parsley, turmeric, cumin, salt and pepper and mix well.
- Place the flour into a small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly. Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
- Heat 2 inches of oil in a deep pan to 350F / 180C, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx 3-4 minutes). Remove from oil with a slotted spoon and transfer to a plate with kitchen paper to drain. Repeat until all the potato cakes are cooked.
- Serve warm as an appetizer or side dish. Traditionally served in French bread or baguette, with lettuce, tomato and spicy tomato sauce.
Notes
- To make gluten-free maakouda, substitute all-purpose flour with gluten-free flour.
- For a vegan version, replace the egg with a flax egg made by mixing 1 teaspoon ground flaxseed with 3 teaspoons water; let it thicken before using.
- These cakes can be baked at 400°F (200°C) for about 25 minutes or until golden as a lower-oil alternative.
- Air frying is also effective; cook until golden and turn frequently if the air fryer lacks a stirring paddle.
- Serve warm with a spicy harissa-yogurt dip or in sandwiches with lettuce, tomato, and spicy tomato sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 32mg | 1% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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