Maakouda

Ingredients

• 1 lb waxy potatoes
• ¼ cup fresh cilantro, finely chopped
• ¼ cup fresh parsley, finely chopped
• ½ medium onion, minced
• 2 cloves garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp paprika
• ¼ tsp cayenne pepper
• 1 tsp salt
• ½ tsp black pepper
• 1 large eggs
• 2 cups vegetable oil, for frying
• 2 tbsp harissa
• ½ cup mayonnaise
• 1 tbsp lemon juice

Instructions

1. 1

   Boil potatoes in salted water for 12-15 minutes until fork-tender. Drain and let cool slightly.

2. 2

   Peel cooled potatoes and mash until smooth in a large bowl.

3. 3

   Stir in cilantro, parsley, onion, garlic, cumin, paprika, cayenne, salt, and black pepper.

4. 4

   Beat egg lightly and fold into potato mixture until just combined.

5. 5

   Heat oil to 350°F in a deep skillet or pot.

6. 6

   Scoop 2-tbsp portions of mixture and gently roll into balls. Flatten slightly into patties.

7. 7

   Fry in batches for 2-3 minutes per side until golden brown. Transfer to paper towels.

8. 8

   Whisk together harissa, mayonnaise, and lemon juice for serving sauce.

Tools you’ll need

• large pot
• colander
• large mixing bowl
• fork
• deep skillet or heavy-bottomed pot
• candy/deep-fry thermometer
• slotted spoon
• paper towels
• small bowl

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