Moroccan
Maakouda
Maakouda are Moroccan potato patties, soft and fragrant inside with a lightly crisp fried crust. They are often tucked into bread with harissa or served warm beside olives and a simple salad.
Watch it madecookingwithalia · 3:32
Ingredients
- Starchy potatoes, peeled and cut into chunks500g
- Garlic, finely grated2 cloves
- Fresh parsley, finely chopped2 tbsp
- Fresh cilantro, finely chopped2 tbsp
- Ground cumin1 tsp
- Ground turmeric1/4 tsp
- Paprika1/2 tsp
- Fine salt3/4 tsp
- Black pepper1/4 tsp
- Egg1 large
- All-purpose flour, for dredging1/3 cup
- Vegetable oil, for shallow frying1/2 cup
- Lemon wedges, for serving2
- Harissa, for serving1 tbsp
Method
- Put the potatoes in a saucepan, cover with cold salted water, and boil until very tender, about 18 to 20 minutes.
- Drain the potatoes well, return them to the warm pan for 1 minute to steam off excess moisture, then mash until mostly smooth.
- While the potatoes are still warm, mix in the garlic, parsley, cilantro, cumin, turmeric, paprika, salt, and black pepper.
- Let the mixture cool for 10 minutes, then beat in the egg until fully combined and slightly sticky.
- With lightly oiled hands, shape the mixture into 6 small flat patties, each about 1.5 cm thick.
- Spread the flour on a plate and dredge each patty lightly on both sides, shaking off the excess.
- Heat the vegetable oil in a skillet over medium heat until shimmering but not smoking.
- Fry the patties in batches for 3 to 4 minutes per side, turning carefully, until deep golden and crisp on the outside.
- Drain the maakouda on paper towels and sprinkle lightly with a pinch of salt while hot.
- Serve warm with lemon wedges and harissa, or tucked into Moroccan bread with salad and olives.
Common questions
Can I substitute regular potatoes or sweet potatoes in maakouda?
Use starchy potatoes like Russets or Yukon Golds for the best fluffy, cohesive mash. Waxy potatoes can turn gummy. Sweet potatoes are not a good swap here; they change the flavor and make the patties softer and harder to crisp.
How long does maakouda take from start to finish?
Plan on about 35 to 45 minutes total. Boiling the potatoes takes 18 to 20 minutes, then allow a few minutes to drain, mash, season, and mix. Frying usually takes 6 to 8 minutes per batch.
What are the most common mistakes when making maakouda?
The biggest mistakes are not drying the potatoes enough, adding the egg while the mixture is too hot, and frying in oil that is too cool. Any of these can cause soggy patties that break apart or absorb too much oil.
How should I store and reheat leftover maakouda?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet, oven, or air fryer until crisp and hot. Avoid microwaving if you want to keep the outside crisp.
What should I serve with maakouda?
Serve it hot with lemon wedges and harissa for dipping. It also works well with a simple salad, olives, or as part of a mezze-style spread. A squeeze of lemon really brightens the rich fried potato flavor.