Maakouda
Local name : معقودة
Moroccan mashed potato patties with garlic, parsley and turmeric, breadcrumbed and fried until deeply golden and crisp.
Photo : Jeouit · CC BY-SA 3.0
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
- Boil the potatoes whole and unpeeled in salted water for 25 minutes, then peel them while hot and pass them through a masher.
- Let the mash cool and dry in the open air for 10 minutes; a wet mash will not hold together in the fryer.
- Work in the garlic, parsley, cumin, turmeric, salt and plenty of pepper, using a fork rather than beating it smooth.
- Shape patties about 7 cm across and 1.5 cm thick, pressing them firmly between your palms.
- Whisk the flour with the water and a pinch of salt to a loose batter. Dip each patty in it, then roll in the breadcrumbs.
- Heat the oil to 175°C and fry the maakouda for 3 minutes a side, until evenly golden.
- Drain on a rack and serve very hot, tucked into bread with harissa, or on their own as a starter.
In Moroccan medinas maakouda goes into half a round loaf with olives and a streak of harissa. The turmeric is there as much for colour as flavour: it gives that brilliant yellow crumb.
