← Nouns Cooking · Moroccan

Ingredients

• 1 kg floury potatoes, peeled and halved
• 2 Eggs
• 3 tbsp Parsley, finely chopped
• 2 tbsp Coriander (cilantro), finely chopped
• 2 cloves Garlic, crushed
• ½ tsp Ground turmeric
• ½ tsp ground cumin
• 1 tsp Salt
• ¼ tsp Black pepper
• 4 tbsp Breadcrumbs
• 50 g Plain (all-purpose) flour, for dusting
• 500 ml vegetable oil, for frying

Method

1. Boil the potatoes in salted water for 15–20 min until tender. Drain and let them steam dry in the pan for 5 min, then mash until smooth.
2. Mix in the herbs, garlic, spices, salt, breadcrumbs and 1 egg. Shape into about 20 small patties, 5 cm wide and 1.5 cm thick.
3. Beat the second egg in a shallow bowl. Dust each patty in flour, then dip in the egg.
4. Heat 2 cm of oil in a frying pan to 175°C (350°F). Fry the patties in batches for 2–3 min per side, until deep golden and crisp. Drain on kitchen paper.
5. Serve hot with harissa or tucked into bread with tomato salad.

Tips

• Use gluten-free breadcrumbs and rice flour to make them gluten-free.
• Chill the shaped patties for 20 minutes if they feel soft; they hold together better in the oil.

Sources

Written in our own words after cross-checking these recipes:

196 flavors My Moroccan Food