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5.0 from 27 votes

Maakouda - Moroccan Potato Cakes

These potato cakes are a typical Moroccan street food. They’re served on their own as a snack or in a baguette with salad. They also make a great side dish to the veggie tagine.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6
Calories: 135 kcal
Course: Appetizer , Lunch
Cuisine: Moroccan

Ingredients

  • 2 cups (500g) mashed potato
  • 1 egg beaten
  • 2 cloves of garlic crushed
  • 2 tablespoon chopped fresh parsley
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ⅛ teaspoon each salt and pepper
  • ⅔ cup (70g) plain flour
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Add the mashed potatoes to a medium bowl. Stir in the egg, garlic, parsley, turmeric, cumin, salt and pepper and mix well.
  2. 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.
  3. 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.
  4. Serve warm as an appetizer or side dish. Traditionally served in French bread or baguette, with lettuce, tomato and spicy tomato sauce.

Notes

  • Gluten-free: You can easily make maa'kouda gluten-free by using gluten-free flour.
  • Vegan: Make this vegan by using flax eggs. Simply mix 1 teaspoon ground flax in 3 teaspoon water and let it sit for 5 minutes to thicken. Use it in the recipe where the egg is called for.
  • Try them baked in the oven at 400F / 200C for 25 minutes or until crispy and golden.
  • They're also great in the air fryer. Just air fry until golden and turn them frequently if your air fryer doesn't have a moving paddle.
  • I love serving them with a little spicy harissa paste mixed into yogurt for a quick dip.
  • Try them in a sandwich, as an appetizer, side dish or party food.
  • Gluten-free: You can easily make maa'kouda gluten-free by using gluten-free flour.
  • Vegan: Make this vegan by using flax eggs. Simply mix 1 teaspoon ground flax in 3 teaspoon water and let it sit for 5 minutes to thicken. Use it in the recipe where the egg is called for.
  • Try them baked in the oven at 400F / 200C for 25 minutes or until crispy and golden.
  • They're also great in the air fryer. Just air fry until golden and turn them frequently if your air fryer doesn't have a moving paddle.
  • I love serving them with a little spicy harissa paste mixed into yogurt for a quick dip.
  • Try them in a sandwich, as an appetizer, side dish or party food.

Nutrition Information

Calories 135kcal (7%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 27mg (9%) Sodium 32mg (1%) Potassium 245mg (7%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 40IU (1%) Vitamin C 17mg (19%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 135

% 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.