Moroccan Street Potato Cakes
Crispy, golden, and packed with bold, aromatic spices, Moroccan Street Potato Cakes are a delightful fusion of comfort and exotic flavors. Made from creamy mashed Russet potatoes, these savory cakes are infused with fresh parsley, zesty cilantro, and a vibrant blend of cumin, coriander, paprika, and just a hint of cinnamon for a subtle touch of warmth. Lightly pan-fried to perfection, they boast a satisfyingly crunchy exterior and a tender, flavorful center. Perfect as an appetizer, snack, or side dish, these potato cakes are easy to make and versatile, pairing beautifully with a dollop of yogurt or a sprinkle of fresh herbs. Whether you're seeking a crowd-pleasing addition to your dinner table or a taste of authentic Moroccan street food, this recipe is your ticket to culinary adventure.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Fresh parsley, finely chopped
- 3 tablespoons Fresh cilantro, finely chopped
- 1 Red chili, finely minced (optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.25 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 4 tablespoons Olive oil
Instructions
Peel and dice the potatoes into evenly sized chunks.
Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 10-12 minutes.
Drain the potatoes and mash them in a large bowl until smooth. Allow them to cool slightly.
Add the parsley, cilantro, minced red chili (if using), cumin, coriander, paprika, cinnamon, salt, and black pepper to the mashed potatoes. Mix until well combined.
Stir in the flour and eggs to bind the mixture together. Mix thoroughly until the batter is smooth and holds its shape.
Shape the potato mixture into small, flat cakes about 2-3 inches in diameter and 0.5 inches thick.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Cook the potato cakes in batches, frying for 2-3 minutes per side or until golden brown and crispy. Add more olive oil as needed between batches.
Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with a dollop of yogurt or a sprinkle of extra fresh herbs for garnish.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 8.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4153 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
