Moroccan Street Food: Maakouda (Potato Croquettes)/ معقودة

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and a different flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a great egg substitute for binding.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and is healthier.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is more shelf-stable.

Peel and cut potatoes into thick, equal-sized pieces.

Cover potatoes in water and add a generous pinch of salt.

Bring water to a boil, then reduce heat and cook for 30 minutes.

Prepare batter by mixing 1 cup (175 grams) of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoon of salt, 0.5 teaspoon of paprika, and 0.5 teaspoon of turmeric in a bowl.

Add 2 teaspoons of vegetable oil and 2 teaspoons of white vinegar to the dry ingredients.

Slowly add water while whisking until you achieve a thick and creamy texture.

Cover the batter and leave it in the fridge.

After 30 minutes, move the potatoes to a colander and check their softness.

Mash the potatoes while they are still hot.

Add 1.5 tablespoons of chopped parsley, 2 crushed garlic cloves, 1 tablespoon of lemon juice, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, 1 teaspoon of cumin, and 1 teaspoon of turmeric to the mashed potatoes and mix until well combined.

Grease a plate and your hands with a little oil.

Take a small portion of the potato mixture (40 grams or 1.4 ounces) and shape it into a ball, then gently flatten it.

Cover the patties and leave them in the fridge until ready to fry.

In a saucepan over low heat, drizzle olive oil and add 2 tablespoons of tomato paste, 150 grams (5 ounces) of tomato puree, 1 tablespoon of white vinegar, and 1 tablespoon of water.

Mix and add 0.75 teaspoon of salt and 1 teaspoon of cumin, cooking for another minute.

Prepare a Moroccan tomato and onion salad by mixing 2 chopped ripe tomatoes, half a small chopped red onion, a pinch of salt and pepper, 1.5 teaspoons of Moroccan vinegar (or white vinegar), and 1.5 teaspoons of olive oil.

Submerge each potato patty in the batter.

Heat oil to 165 degrees Celsius (330 degrees Fahrenheit) before frying the patties.

Fry each patty for about 1 minute on each side until golden brown.

Serve the maakouda in Moroccan khobz or small baguettes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens