StartersDifficulty: easy
Maakouda (Moroccan Potato Cake)
Crisp fried potato cake from the Moroccan street-food canon — cumin on the side, bread optional.
20
Prep Time
25
Cook Time
4
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Boil the potatoes until fork-tender, then mash coarsely.
2Mix in the onion, garlic, eggs, parsley, salt, cumin and turmeric.
3Press the mixture into a firm round cake.
4Fry whole in 1 cm of oil over medium heat, 6-7 minutes per side, until deeply golden.
5Or fry as individual patties for faster cooking.
6Drain, cut into wedges and serve with extra cumin for dipping.
Chef's Tip
- Floury potatoes (not waxy) give the cake its mash-and-hold texture.
More tips ↓Show less ↑
- One thick cake fried slowly develops the street-food crust; patties cook faster but crust less.
- Cumin served raw on the side is the street way — diners dip each wedge.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.