Potato dishes
Maakouda – spiced potato patties
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Potatoes, herbs and garlic become small patties fried until golden. This is a Moroccan egg-and-flour-coated version; yeasted batter versions also exist.
Timing
- Preparation: about 25 minutes; boiling potatoes: about 20 minutes
- Cooling: about 20 minutes; frying: about 15 minutes
- Total time: about 80 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 350 kcal
- Protein
- ≈ 9.2 g
- Carbohydrates
- ≈ 46.9 g
- Fat
- ≈ 12.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Potatoes are peeled weights. Both eggs, 100 g without shells, and all 60 g flour are conservatively counted. Assumed frying oil absorption is 40 g, not the full pan of oil. Bread and harissa accompaniments are excluded.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 800 g peeled floury potatoes · ≈ 800.0 g · Assumed quantity / reference product
- 10 g garlic · ≈ 10.0 g · Assumed quantity / reference product
- 15 g flat-leaf parsley · ≈ 15.0 g · Assumed quantity / reference product
- 3 g sweet paprika · ≈ 3.0 g · Assumed quantity / reference product
- 2 medium eggs · ≈ 100.0 g · Assumed quantity / reference product
- 60 g plain wheat flour · ≈ 60.0 g · Assumed quantity / reference product
- 700 ml neutral vegetable oil for frying, only partly absorbed · ≈ 40.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g peeled floury potatoes
- 10 g garlic
- 15 g flat-leaf parsley
- 3 g sweet paprika
- 1 g ground cumin
- 6 g salt
- 1 g black pepper
- 2 medium eggs
- 60 g plain wheat flour
- 700 ml neutral vegetable oil for frying, only partly absorbed
Instructions
- Cut potatoes into even chunks and boil in water for about 20 minutes until tender. Drain thoroughly, steam dry in the warm pan and mash by hand. Spread out to cool for about 20 minutes.
- Wash, dry and chop parsley; crush garlic. Mix into potatoes with paprika, cumin, salt and pepper. Shape twelve firm patties about 7 cm wide and 1.5 cm thick.
- Beat eggs in a shallow bowl and put flour in another. Heat oil to 175°C in a deep saucepan, filling it no more than halfway. Lightly coat patties first in egg, then flour, shaking off excess.
- Fry in three batches for about 4–5 minutes until golden, turning carefully. Do not move too soon, allowing the coating to set. Drain on a rack and serve hot.
Tips
- Dry mashed potatoes hold together better than wet mash. Do not use milk-enriched mash or raw potatoes.
- For a takeaway meal, maakouda may be served in bread with harissa and salad. Those extra accompaniments are not part of the quantities or nutrition.
