These spicy potato fritters (also known as Maakouda) are a traditional Moroccan snack, crispy, fragrant and delicious!
Spicy Potato Fritter Stack with Avocado Mayonnaise
Serves 4-6
INGREDIENTS
For the Spicy Potato Fritter Stack
- 4 large potatoes, peeled and boiled until soft
- 300g red and white quinoa mix, cooked according to packaging instructions
- handful fresh mint, chopped + extra leaves, to garnish
- handful fresh flat-leaf parsley, chopped
- salt and freshly ground black pepper, to taste
- olive oil, to shallow-fry
Avocado Mayonnaise
- 60ml (¼ cup) olive oil
- 2 – 3 ripe avocados
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- salt and freshly ground black pepper, to taste
- lemon wedges, to serve
METHOD
For the maakouda, combine the potatoes, cooked quinoa, mint and parsley in a large bowl. Mix until well combined and season to taste. Carefully scoop ⅓ cupfuls of the mixture and shape into 7cm-diameter patties.
Heat a few big glugs of olive oil in a large frying pan placed over medium heat. Fry the patties until golden brown, 3 – 4 minutes per side.
For the avocado mayonnaise, place the 60ml (1/3 cup) olive oil together with the remaining ingredients in a large bowl. Using a stick blender, blitz the ingredients together until well combined and smooth. Refrigerate until ready to serve.
Serve the spicy potato fritters warm, garnished with a few fresh mint leaves. Enjoy with the lemon wedges alongside for squeezing, and the avocado mayonnaise for dipping.
For the maakouda, combine the potatoes, cooked quinoa, mint and parsley in a large bowl. Mix until well combined and season to taste. Carefully scoop ⅓ cupfuls of the mixture and shape into 7cm-diameter patties. Heat a few big glugs of olive oil in a large frying pan placed over medium heat. Fry the patties until golden brown, 3 – 4 minutes per side. For the avocado mayonnaise, place the 60ml (1/3 cup) olive oil together with the remaining ingredients in a large bowl. Using a stick blender, blitz the ingredients together until well combined and smooth. Refrigerate until ready to serve. Serve the maakouda warm, garnished with a few fresh mintleaves. Enjoy with the lemon wedges alongside for squeezing, and the avocado mayonnaise for dipping.Spicy maakouda (potato fritter) stack with avocado mayonnaise
Ingredients
MAAKOUDA
AVOCADO MAYONNAISE
Instructions
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Moroccan harvest platter with spice-roasted carrots, lamb and millet
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
