Maakouda Batata: Moroccan Potato Cakes
Moroccan potato cakes, flavored with cumin, onions, garlic, and cilantro, offer a versatile option for a side, appetizer, or sandwich.
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Instructions
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Start boiling peeled potatoes in salted water until a knife inserts halfway.
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Drain, cool in ice water, then chill for several hours or overnight.
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Melt butter in a skillet, then sauté onion until translucent (7-10 minutes).
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Add garlic, sauté for one minute, then remove from heat.
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Grate chilled potatoes into a bowl, then combine with sautéed onion and garlic, 1 teaspoon salt, cumin, pepper, turmeric, cilantro, and enough egg to bind.
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Form the mixture into 3-inch cakes.
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Heat olive oil in a skillet, then cook potato cakes over medium heat for about 8 minutes per side until golden brown and crisp. Serve warm.