Moroccan Potato Cakes - Maakouda Batata |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Very good. I added tumeric to mine to give some color. I also made them earlier and put them on wax paper on a baking tray into the fridge until i was ready to put them in the oven. Ingredients:
5 medium potatoes |
1 small onion finely chopped |
1-2 tablespoons butter |
3-4 garlic cloves, pressed |
1 1/2 tablespoons cumin |
2 teaspoons salt |
1/2 teaspoon pepper, or more to taste |
1 teaspoon tumeric (optional) |
1/4 cup cilantro, chopped |
2 eggs beaten |
Directions:
1. 1. Peel the potatoes and place in pot and cover with water and boil until a sharp knife can be inserted halfway throught the potato.
2. 2. Drain the potatoes and place in an ice water bath to stop the cooking, allow to cool, maybe chill for awile.
3. 3. Melt the butter in a small skillet. add the onions and saute them gently over medium-low heat for about 10 minutes.
4. 4. Then add the garlic and saute for about 1 minute, and then remove from the heat.
5. 5. Grate the potatoes into a bowl and add the spices, garlic, onions and cilantro and stir in enough of the eggs to bind the potatoes.
6. 6. Shape the mixture into cakes.
7. 7. You can fry them in oil for about 10 minutes each side or place in oven at 400 degrees f for about 20 minutes.
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