Moroccan Potato Cakes (Maakouda)
معقودة البطاطا Maakouda BatataSay it: mah-KOO-dah bah-TAH-tah
Maakouda are Morocco’s beloved golden potato cakes, sold from street carts and made in home kitchens as an appetizer, snack, or sandwich filling. Mashed potatoes are seasoned with garlic, cumin, paprika and fresh herbs, bound with egg, shaped into patties, dusted with flour and shallow-fried until the outside is crisp and the center stays soft and fragrant. Served with fiery harissa and often tucked into bread with salad, they are earthy, herby and deeply satisfying.
Moroccan Potato Cakes (Maakouda)
معقودة البطاطا, Maakouda Batata
Pronounced mah-KOO-dah bah-TAH-tah
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the potato cakes
For frying
Method
Put the potatoes in a pot, cover with cold water, season generously with salt, and bring to a boil. Cook until tender and a fork slides in easily, 15–20 minutes, then drain well and let steam dry for a minute.
Mash the potatoes thoroughly while still warm until smooth; cool slightly so you can handle the mixture.
Add the garlic, parsley, cilantro, cumin, paprika, turmeric, salt, black pepper, and egg. Mix well until evenly combined; taste and adjust seasoning.
Place the flour on a shallow plate. With damp hands, shape about 2 tablespoons of the potato mixture into a ball, then flatten into a patty about 1/2 inch (1.5 cm) thick. Repeat with the remaining mixture.
Lightly coat each patty in the flour, shaking off any excess.
Heat about 1/2 inch (1.5 cm) of oil in a large skillet over medium heat until shimmering, about 350°F (175°C). Fry the patties in batches, without crowding, until deep golden and crisp, 2–3 minutes per side.
Drain on paper towels and serve hot.
Regional variant: Meat-Filled Maakouda (Maakouda bil Kefta, معقودة بالكفتة)
Brown 8 oz (225 g) ground beef or lamb with 1/2 small finely chopped onion, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp paprika, salt, pepper, and 2 tbsp chopped parsley. Let cool. Flatten a portion of potato mixture, place a spoonful of meat in the center, encase it with potato, then shape, flour, and fry as above.
Cook's notes
- Use floury potatoes like Russet for a dry mash that crisps well; waxy potatoes can make the mixture too wet.
- If the mixture feels too soft, chill the shaped patties for 15 minutes before flouring and frying.
- Fry in small batches and keep the oil temperature steady so the cakes turn golden without absorbing oil.
Serve with
Serve hot with harissa, lemon wedges, or stuffed into a crusty roll with tomato, onion, and olives.
Make ahead and storage
Store fried cakes in the fridge up to 2 days; reheat in a 375°F (190°C) oven until crisp.
