Spicy maakouda (potato fritter) stack with avocado mayonnaise

Name: Spicy maakouda (potato fritter) stack with avocado mayonnaise
Total time: 40 min
Yield: 4 - 6
Ingredients: MAAKOUDA; 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

January 20, 2020 (Last Updated: January 15, 2020)

Recipe by Dashania Murugas and Bianca Delides

Styling by Bianca Delides

Photographs by Dylan Swart

Print Recipe

Spicy maakouda (potato fritter) stack with avocado mayonnaise

Serves: 4 - 6

Total Time: 40 mins

Ingredients

MAAKOUDA
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

Instructions

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.