Morrocan Potato Cakes Maakouda Batata
Dive into the vibrant flavors of Morocco with Maakouda Batata, crispy and golden Moroccan potato cakes that are irresistibly delicious! This beloved street food combines tender mashed potatoes with a robust blend of spices like cumin, paprika, and turmeric, alongside fresh parsley and cilantro for a fragrant herbal touch. Bound together with eggs and a hint of flour, these potato patties are pan-fried to perfection in vegetable oil, delivering a crispy exterior and a soft, flavorful interior. Ready in under an hour, Maakouda Batata is perfect as an appetizer, snack, or savory side dish. Serve them warm with a squeeze of lemon or your favorite dipping sauce to add a refreshing contrast. Ideal for impressing guests or satisfying cravings, this recipe captures the essence of Moroccan comfort food in every bite!
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Recipe Information
Ingredients
- 4 large potatoes
- 2 large eggs
- 4 tablespoons all-purpose flour
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cup vegetable oil
Instructions
Peel the potatoes and cut them into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes thoroughly and mash them in a bowl until smooth. Let them cool slightly.
Finely chop the fresh parsley and cilantro. Add them to the bowl with the mashed potatoes.
Add the ground cumin, paprika, turmeric, salt, and black pepper to the mashed potatoes. Mix until well combined.
Crack the eggs into the potato mixture and stir thoroughly to create a dough-like texture.
Gradually add in the flour, one tablespoon at a time, mixing well after each addition. The dough should hold together but still be soft and pliable.
With damp hands, take about 2 tablespoons of the potato mixture and form it into a round patty about ½ inch thick. Repeat until all the mixture is used.
Heat the vegetable oil in a skillet over medium heat. Once hot, add the potato cakes in batches, making sure not to overcrowd the pan.
Fry each cake for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to gently flip them.
Remove the fried potato cakes and place them on a plate lined with paper towels to drain any excess oil.
Serve the Maakouda Batata warm with a squeeze of lemon or alongside a dipping sauce of your choice.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 15.0 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 290 mg | 22% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 6828 mg | 145% | |
*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.
