Maakouda

معقودة

“Crispy potato cakes in bread — the ultimate Moroccan sandwich.”

Prep 20 min · Cook 20 min · Serves 8 patties · Difficulty Easy · Origin: Throughout Morocco

Maakouda are crispy, herb-spiced potato cakes — mashed potato mixed with cumin, coriander, parsley, and garlic, formed into patties, dipped in egg batter, and deep-fried golden. They are then sandwiched in a khobz bun with harissa, fresh tomatoes and olives to make Morocco's most satisfying street sandwich. Found at every market stall and street corner, maakouda are the proof that the simplest ingredients, handled with attention, produce the most memorable food.

Ingredients · Serves 8 patties

• potatoes, boiled and mashed500 g
• garlic, minced3 cloves
• fresh parsley and coriander, chopped1 bunch
• ground cumin1 tsp
• sweet paprika1 tsp
• cayenne pepper½ tsp
• salt and black pepperto taste
• eggs, beaten (for coating)2
• for deep fryingoil

The Recipe

1. 1.Mix cooled mashed potato with garlic, herbs, cumin, paprika, cayenne, salt and pepper until uniform.
2. 2.Form into flat round patties about 7 cm wide and 1.5 cm thick.
3. 3.Dip each patty in beaten egg, coating all sides.
4. 4.Fry in hot oil (175°C) for 3–4 minutes per side until deep golden.
5. 5.Drain and serve immediately in khobz with harissa and salad.

Chef's Tips

• The mash must be completely cool and quite dry before shaping — wet mash falls apart when frying.
• Maakouda are best eaten immediately — they soften within 30 minutes.