Authentic Moroccan Maakouda Recipe: Delicious Potato Patties

Ingredients

  • 4 large potatoes
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup vegetable oil, for frying

Steps and instructions

  1. Peel the potatoes and cut them into quarters. Place them in a large pot, cover with water and bring to a boil. Cook until they are soft and easily pierced with a fork, about 20 minutes.
  2. Drain the potatoes and transfer them to a large bowl. Mash them until there are no large chunks left. Add the minced garlic, salt, pepper, paprika, and chopped parsley. Mix until everything is well combined.
  3. In a separate bowl, beat the eggs. Set aside.
  4. Form the potato mixture into small patties and dip each one into the beaten eggs, then coat them in flour.
  5. Heat the vegetable oil in a large frying pan over medium heat. Once the oil is hot, add the patties and fry until they are golden brown on both sides, about 3-4 minutes per side.
  6. Remove the patties from the frying pan and place them on a plate lined with paper towels to drain any excess oil.
  7. Serve the maakouda hot, either as a side dish or as a snack on its own. Enjoy!

Tools for making

Recipe variations

  • Replace all-purpose flour with bread crumbs for a different crust texture.
  • Use sweet potatoes instead of regular potatoes for a sweeter flavor.
  • Add grated cheese, such as cheddar or feta, to the potato mixture for extra richness.
  • Try different herbs and spices, such as cumin, coriander, or chili powder, to give the maakouda a unique flavor profile.
  • Make a vegetarian version by omitting the eggs and using a binding agent like flaxseed meal or mashed chickpeas.
  • Add cooked and crumbled sausage or bacon to the potato mixture for a meaty twist.
  • Make mini-sized maakouda by shaping the potato mixture into bite-sized balls and frying them until golden brown.
  • Try baking the maakouda instead of frying for a healthier alternative.
  • Add diced onions or scallions to the potato mixture for an extra layer of flavor.
  • Serve the maakouda with a dipping sauce, such as spicy mayo, tzatziki, or tomato salsa.

Recipe overview

Maakouda is a popular Moroccan dish that consists of mashed potato patties seasoned with fresh herbs and spices, then fried to a perfect golden brown. These delicious treats can be enjoyed as a snack on their own, or used as a flavourful side dish to complement a variety of meals. Despite their impressive flavor, maakouda are surprisingly simple to make and require just a handful of common ingredients. This recipe takes you through the process step by step, so you can easily recreate this Moroccan delight in your own kitchen. Expect a crispy outer layer with a soft, well-seasoned interior that is both satisfying and delicious.

Common questions

  1. Can I use a different type of potato?
    Yes, you can use different types of potatoes for this recipe. However, keep in mind that the texture and taste may vary slightly.
  2. Can I use dried parsley instead of fresh?
    Yes, you can substitute dried parsley for fresh parsley. Use 1 tablespoon of dried parsley instead of 2 tablespoons of fresh parsley.
  3. Can I bake the maakouda instead of frying?
    Yes, you can bake the maakouda instead of frying. Preheat your oven to 400°F (200°C), place the patties on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, or until they are golden brown.
  4. Can I make the maakouda ahead of time?
    Yes, you can make the maakouda ahead of time. After frying or baking, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
  5. Can I freeze the maakouda?
    Yes, you can freeze the maakouda. After frying or baking, allow them to cool completely, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator before reheating.

Serving dishes and utensils

Origin stories

Maakouda, a staple street food in Morocco, has a special place in the hearts of the locals. This simple yet satisfying snack, often enjoyed in the bustling markets of Marrakech or on the blue streets of Chefchaouen, has a delightful origin story. Legend has it that it was the creative invention of a thrifty Moroccan mother who wanted to make use of leftover boiled potatoes. To add flavor and depth, she incorporated herbs and spices typical of Moroccan cuisine, and transformed the humble potato into golden, crisp patties. The result was so delicious that the recipe was passed down through generations, and maakouda eventually found its way into the street food scene, where it continues to be a beloved comfort food to this day. Although originally a way to avoid waste, maakouda has become a signature Moroccan dish that embodies the resourcefulness and rich culinary tradition of the country.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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