Photograph of the finished Maakouda

Middle East · Bánh khoai tây chiên Maakouda

Maakouda

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.2 kg
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Coriander Coriander 40 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Cumin seeds Cumin seeds 12 g
  • Photograph of Flour Flour 100 g
  • Photograph of Oil Oil 360 ml
  • Photograph of Kashmiri chili powder Kashmiri chili powder 8 g
  • Photograph of Bread Bread 280 g

Method

  1. 1 Boil potatoes with their skins on for 25 minutes, then peel and mash them while still hot until smooth.
  2. 2 Let the potatoes cool completely before mixing in the eggs; hot potatoes will cook the eggs until they crumble and the pancake will fall apart.
  3. 3 Mix minced garlic, coriander, turmeric, cumin, chili powder, and flour, then season with salt.
  4. 4 Roll into balls and flatten to 1.5 cm, then roll in a little flour to dry the surface.
  5. 5 Deep-fry at 180 degrees for 3 minutes on each side until golden brown and crispy, then sandwich it in bread with harissa sauce – this is a popular way to eat it in Casablanca.

With an appliance

  • Air fryer 40 min

    For step 5: spray oil on both sides and bake at 195 degrees for 14 minutes, turning at the 8th minute. For a thinner crust, add 10g of flour to help the pastry hold its shape.

Start cooking