Maakouda (Moroccan Potato Fritters)

1Preparation

1. Peel the potatoes and cut them into quarters.
2. Finely chop the parsley and coriander.
3. Crush the garlic with a pinch of the salt into a paste.

2Cooking

1. Boil the potatoes in salted water to cover until a fork slides in easily.

   🔥 medium heat⏱ 20 min timer
2. Drain the potatoes well and leave them in the colander until the steam has gone and they look dry.

   ⏱ 5 min timer
3. Mash the potatoes smooth while still warm.
4. Add the egg, herbs, garlic, spices and salt and mix until evenly combined and firm.
5. Shape the mixture into patties 6 cm across and 1.5 cm thick with wet hands.
6. Heat the oil in a deep pot to 175 °C; it is ready when a small cube of bread browns in about a minute.

   🔥 medium heat⏱ 8 min timer
7. Dip each patty in the beaten egg, then lower it straight into the oil.
8. Fry in batches for 2–3 minutes per side until golden and crisp, then lift onto paper towels.

   🔥 medium heat⏱ 15 min timer

3Serving

1. Arrange the hot maakouda on a serving plate with lemon halves.
2. Serve it the Moroccan street way, inside half a bread roll with a spicy sauce or tomato salad.

💡 Tips & common mistakes

• Common mistake: wet, waterlogged potatoes, which make the patties fall apart in the oil. Dry them well after boiling and do not boil them to mush.
• Floury mashing potatoes work better than waxy ones.
• If the mixture is too soft, add 2 tablespoons of flour.

🔁 Substitutions

• You can use parsley alone or coriander alone.
• Add a pinch of chili powder for more heat.