• These spicy potato fritters (also known as Maakouda) are a traditional Moroccan snack, crispy, fragrant and delicious!

    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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    Cinnamon pumpkin fritters with caramel sauce

     

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com