Ma'quda
(Potato Cakes with Coriander) Recipe
Origin: Morocco Period: Traditional
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Ingredients:
700g floury potatoes
8 garlic cloves, peeled
generous handful of flat-leaf parsley leaves
2 tsp ground cumin
1 tsp pimenton
1/2 tsp turmeric
generous pinch of cayenne pepper
2 large fresh eggs
salt and black pepper, to taste
Ma'quda
(Potato Cakes with Coriander) Preparation:
Method:
Place the potatoes (unpeeled) in a large pan, cover with cold water and cook over low heat until they are done (about 40 minutes). You need to cook slowly to make certain that the skins remain intact and that the potato flesh remains dry.
Drain the potatoes in a colander, allow to cool until you can handle them then peel the potatoes. Add the peeled potatoes to a bowl along with the garlic cloves. Roughly mash the contents of the bowl (don't mash until completely smooth) then add the spices and season. Chop the herbs, add to the potato mixture then stir-in the eggs.
Once all the ingredients are thoroughly mixed take heaped tablespoons of the mixture and shape into rounds on a lightly-floured work surface. Flour them lightly then fry in a heavy-bottomed frying pan with a little olive oil until they are crisp and golden brown on both sides. Drain on kitchen paper then arrange on a serving plate and serve with a bowl of Harissa.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More accompaniments to main courses... More Traditional recipes... More recipes using Chillies... More Frying recipes... More recipes for Eggs... More recipes for Carbohydrate Staples...
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Other recipes with potatoes and eggs as primary ingredients:
Kufta
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