Maakouda sweet potato is a Moroccan pastry or potato pancake. Popular Street food in Morocco, can be eaten plain or used as a sandwich filler in wedges of Moroccan khobz.
- 2 pounds of potatoes (relatively the same size, peeled)
- 1 small onion (finely chopped)
- 2 tablespoons of butter
- 3 cloves garlic (pressed)
- 1 1/2 tablespoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1/4 cup chopped cilantro
- 2 eggs (beaten)
- Olive oil (for frying)
- Gather the ingredients.
- Melt the butter over medium-low heat in a small skillet. Add the onions and saute over medium-low heat for 7 to 10 minutes or until translucent.
- Add the garlic and saute for another minute, stirring constantly. Remove from heat.
- Grate the chilled potatoes in a mixing bowl. Lightly fold in the onion and garlic, spices, and cilantro. Stir in enough eggs to bind the potatoes, but not so much that there is an excess egg at the bottom of the bowl.
- Using a potato mixture, form cakes about 3 inches in diameter. Wet hands will make handling the mixture easier.
- Heat enough olive oil to cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about 8 minutes per side, or until golden_brown and crispy.
- Serve the maakouda warm.