Recipe by Dashania Murugas and Bianca Delides
Styling by Bianca Delides
Photographs by Dylan Swart
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