In Algeria, Maakouda is served with a great Chorba (soup), or Harira during the holy month of Ramadan.
North African Potato Patties- Maakouda
Ingredients
- 4 medium potatoes
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 1 egg
- Salt to taste
- Pepper to taste
- 1/2 tsp ginger powder
- 1/2 tsp turmeric
- 1/8 tsp nutmeg
- 1/4 tsp cumin
- 1/2 tsp garlic powder
- 1/2 cup ( or more) all purpose flour
- Canola or vegetable oil for frying
Instructions
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Peel the potatoes and dice them.
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Put the potatoes in a saucepan.
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Cover them with hot water.
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Add about 1/2 tsp salt.
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Place the saucepan over medium heat and let the potatoes cook for about 15 minutes.
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Drain the potatoes.
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Mash the potatoes with potato masher or a fork.
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Add about 1 teaspoon salt (or to taste).
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Add black pepper (to taste), garlic powder, ginger, turmeric, nutmeg, cumin, minced garlic, cilantro and parsley.
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Add the beaten egg, a little at the time and mix everything together(you may not need to use all that egg).
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Cover the potato mixture with plastic wrap and refrigerate for at least 30 minutes.
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Form small balls of potato mixture.
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Roll the potato balls in a bowl of flour to coat them.
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Gently flatten the balls.
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Fry the potato patties or Maakouda in a hot oil over medium heat in both sides until golden brown. Use enough oil to just cover one side of the potato patties.
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Place on paper towel to drain.
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Enjoy.
Recipe Notes
- It very important to let the potato purée mixture cool in the refrigerator before shaping the potato patties so that they won’t crumble during frying.
- The cooked potatoes should be dry. Make sure to drain them well.
- The frying oil should be hot before putting the potato patties in.
- When you add the egg to your mashed potatoes, make sure to add a little at the time.
- You can add red pepper flakes or a little hot sauce to the mashed potatoes.
- You can use your favorite seasoning in this recipe.