Moroccan · Street food
Iftar Fried Potato Cakes (Batata)
Crisp little potato cakes — mashed potato bound with egg, garlic and herbs, sometimes coated and fried golden — are a popular savoury bite on the iftar table, satisfying the craving for something hot and crunchy after the sweetness of dates and soup. Quick to shape and fry, they disappear fast among family.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 5
- Level
- Easy
Ingredients
- 700 g potatoes, boiled and mashed
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 small bunch coriander and parsley, chopped
- 2 eggs, divided
- 3 tbsp flour
- Salt, pepper and oil for frying
Method
- 1
Season the mash
Mix the mashed potato with garlic, cumin, paprika, chopped herbs, one egg, salt and pepper until well combined.
- 2
Shape
Form the mixture into small flat patties with damp hands.
- 3
Coat
Dip each patty first in the flour, then in the remaining beaten egg.
- 4
Fry
Fry in shallow hot oil, turning once, until crisp and deep golden on both sides.
- 5
Drain and serve
Drain on paper and serve hot, with harissa or a wedge of lemon.
Chef's tips
- Make sure the mash is dry, not wet, or the cakes will fall apart in the oil.
- Chill the shaped patties for a few minutes before coating so they hold together when fried.
- Fry in oil that is hot enough to crisp quickly; lukewarm oil makes them greasy and soft.
Frequently asked questions
How are these different from maakouda?
They are essentially the same family of fried potato cake; regional names and shapes vary, but the garlicky, herby mashed-potato base and crisp fry are shared.
Can I add cheese or tuna?
Yes; a little grated cheese or flaked tuna folded into the mash makes a heartier version, popular on the Ramadan table.