Marrakech Maakouda

Ingredients

• •Potato
• •Garlic
• •Fresh coriander
• •Parsley
• •Cumin
• •Paprika
• •Egg
• •Flour
• •Vegetable oil
• •Lemon

Steps

1. 1Boil peeled potatoes in salted water for about 20 minutes, until a knife slides through them easily, then drain and mash them while still warm.
2. 2Stir crushed garlic, chopped coriander, chopped parsley, ground cumin, and paprika into the warm mash, seasoning well with salt and pepper.
3. 3Let the mixture cool slightly, then shape it into small flat patties with damp hands.
4. 4Beat an egg in one shallow bowl and spread flour in another, then dip each patty first into the flour and then into the egg.
5. 5Heat a generous depth of vegetable oil in a wide pan set over the vendor's charcoal brazier until it shimmers.
6. 6Fry the patties in batches for about 3 minutes per side, until the outside turns deep golden brown and crisp.
7. 7Lift them out onto a tray lined with paper to drain off the excess oil.
8. 8Serve the maakouda hot, wrapped in a scrap of paper with a squeeze of lemon and sometimes tucked into a small bread roll with harissa.