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Moroccan Potato Pancakes

Moroccan potato pancakes
Moroccan potato pancakes are also called “maakouda”. They are usually served as an appetizer or side dish. We like to serve them with fish or kebabs.  They also taste great by themselves as a snack with some plain yogurt or wrapped in lettuce.

 The combination of the cumin, garlic and cilantro give these pancakes a lot of aroma and flavor. You’ll find yourself reaching for more, so make sure you make enough because you might end up eating quit a bit while frying them 😉

Enjoy!

Makes: 15 Small Pancakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Inactive time for cooling the grated potatoes: 20 minutes

Ingredients:

3 medium size Idaho potatoes
2 eggs
2 cloves of minced garlic
1 tablespoon of cumin
Salt and pepper to taste
A handful of chopped cilantro
About 1 cup of flour
Oil for frying

Directions:

Moroccan potato pancakes 1
Peel, dice and boil the potatoes until they’re fork tender.

Moroccan potato pancakes 2
Grate the boiled potatoes using a food mill or potato ricer.

Moroccan potato pancakes 3
Once the grated potato is cooled, season with salt, pepper and cumin. And add the eggs, garlic and the chopped cilantro.
Make sure the potatoes are completely cooled otherwise you’ll end up with scrambled eggs.

Moroccan potato pancakes 4
Mix all the ingredients well until incorporated.

Moroccan potato pancakes 5
Form small patties and coat them with flour on both sides. Put aside until done with the entire potato mixture.
Make sure the patties are small otherwise they’ll be hard to flip in the frying pan.

Moroccan potato pancakes 6
Heat up the oil in a frying pan and fry the potato pancakes for 3 to 5 minutes on each side until they’re nicely golden.
When flipping the pancakes use a flat spatula and be very careful so it doesn’t break.

Moroccan potato pancakes 7
Transfer the pancakes to a plate lined with paper towel to absorb any excess oil.

Moroccan potato pancakes 8
Enjoy the Moroccan potato pancakes hot or at room temperature.
For leftovers, store in an airtight container in the fridge for 2 to 3 days.

Moroccan Potato Pancakes
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 15
Ingredients
  • 3 medium size Idaho potatoes
  • 2 eggs
  • 2 cloves of minced garlic
  • 1 tablespoon of cumin
  • Salt and pepper to taste
  • A handful of chopped cilantro
  • About 1 cup of flour
  • Oil for frying
Directions
  1. Peel, dice and boil the potatoes until they’re fork tender.
  2. Grate the boiled potatoes using a food mil or ricer.
  3. Once the grated potato is cooled, season with salt, pepper and cumin. And add the eggs, garlic and chopped cilantro.
  4. Mix all the ingredients well until incorporated.
  5. Form small patties and coat them with flour on both sides. Put aside until done with the entire potato mixture.
  6. Make sure the patties are small otherwise they’ll be hard to flip in the frying pan.
  7. Heat up the oil in a frying pan and fry the potato pancakes for 3 to 5 minutes on each side until they’re nicely golden.
  8. Enjoy the Moroccan potato pancakes hot or at room temperature.
Make sure the potatoes are cooled otherwise you’ll end up with scrambled eggs.
Make sure the patties are small otherwise they’ll be hard to flip in the frying pan.
When flipping the pancakes use a flat spatula and be very careful so it doesn’t break.
For leftovers, store in an airtight container in the fridge for 2 to 3 days.

4 Comment

  1. We are having a Moroccan night for dinner with friends and I said I would make these, not really having any idea how to make them but they looked really good. 🙂 Thanks so much for this recipe!

    1. Thank you Vanessa. Just follow the instructions, and they’ll turn out great. If you have any questions, let me. I’ll be happy to help 🙂

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