Spicy maakouda (potato fritter) stack with avocado mayonnaise

January 20, 2020 (Last Updated: January 15, 2020)
Spicy maakouda (potato fritter) stack with avocado mayonnaise

Recipe by Dashania Murugas and Bianca Delides

Styling by Bianca Delides

Photographs by Dylan Swart

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

1

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.

2

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.

3

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.

4

Serve the maakouda warm, garnished with a few fresh mintleaves. Enjoy with the lemon wedges alongside for squeezing, and the avocado mayonnaise for dipping.

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