How-to guide
How to Make Maakouda — Moroccan Fried Potato Cakes
Maakouda are simple mashed potato cakes, seasoned generously with cumin, coriander and garlic, then coated and fried until the outside turns deeply crisp while the inside stays soft and fluffy. Sold from street stalls tucked into a piece of khobz with a smear of harissa, they are also a common side or starter served alongside a tomato-based sauce.
About 50 minutes
Step by step
- 1
Boil the potatoes
Peel and boil potatoes in salted water until completely tender, then drain well and mash while still hot, ensuring no large lumps remain.
- 2
Season the mash
While the mash is still warm, mix in chopped parsley and coriander, crushed garlic, ground cumin, paprika, salt and pepper, and an egg to help bind everything together.
- 3
Cool the mixture
Let the seasoned mash cool to room temperature, or chill briefly in the fridge, so it firms up enough to shape into patties without sticking to your hands.
- 4
Shape into patties
Divide the mixture into equal portions and shape each into a flat, round patty about 1.5-2cm thick, pressing gently so they hold together.
- 5
Coat lightly
Dip each patty in beaten egg, then lightly in flour or fine breadcrumbs if you like extra crunch, though a simple egg coating alone is also traditional.
- 6
Fry until golden
Fry the patties in shallow, hot oil for 3-4 minutes per side, until deeply golden brown and crisp on both sides, turning carefully so they do not break apart.
- 7
Drain and serve
Drain briefly on kitchen paper, then serve hot, either on their own with a wedge of lemon, or tucked into bread with harissa and salad for a maakouda sandwich.
Common mistakes to avoid
- Shaping the patties while the mash is still hot, which makes them fall apart in the pan.
- Under-seasoning the potato mixture — maakouda need a generous hand with cumin and garlic to avoid tasting bland.
- Frying at too low a temperature, leaving the patties greasy instead of properly crisp.
- Making the patties too thick, so the outside overcooks before the centre warms through.
- Skipping the egg binder, which can cause the patties to crumble when flipped in the pan.
Tips from the kitchen
- Let the mash cool fully, or even chill it, for patties that hold together far more reliably when frying.
- A little grated cheese worked into the mixture is a popular modern variation.
- Serve maakouda as a sandwich filling with harissa, or as a side dish with a simple tomato sauce.
- Maakouda patties can be shaped ahead and kept chilled, then fried just before serving.
- Pair with a green salad or <a href='/recipes'>zaalouk</a> for a fuller plate.
Questions
What spices go into maakouda?
Cumin, coriander, garlic and a little paprika are the essential seasonings, giving the potato mixture its characteristic warm, savoury flavour before frying.
How is maakouda traditionally served?
It is popular as a street-food snack, tucked into bread with harissa and salad as a sandwich, but it is equally common served as a side dish or starter on its own.
Why do my maakouda patties fall apart when frying?
This usually happens if the mash was shaped while still warm, or if there was not enough egg to bind the mixture. Cooling the mash fully before shaping helps a great deal.
Can maakouda be baked instead of fried?
Yes, brushing the patties with oil and baking in a hot oven gives a lighter result, though the texture will be less crisp than traditional shallow frying.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.