Moroccan Street Potato Cakes
photo by Bergy
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 4 cups mashed potatoes, warm and plain
- 3 garlic cloves, mashed or 3 garlic, pressed
- 1⁄2 cup scallion, cut lengthwise and sliced thinly
- 1⁄2 cup fresh flat leaf parsley, chopped finely
- 1 -2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- flour, for dusting
- oil, for shallow frying
directions
- Mix all but flour and oil together in a large bowl.
- Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
- Coat each patty with the flour, hitting to knock off any excess of flour.
- Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
- If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
- These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.
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Reviews
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These were good. There could be a couple of reasons why some people are having trouble frying them. First, many people may be using western style mashed potatoes made with milk/cream and butter. You will probably fry the patties more easily if no liquid is added to the potatoes. You should boil the potatoes whole, unpeeled, until fork tender. When cool enough to handle, peel and mash the potatoes and add the remaining ingredients, then form into patties. You really don't even need the flour as the mixture is very easy to work with. I then heat a nonstick frying pan over medium-high heat. When hot, I add just 2-3 Table. oil and add some of the potato patties. Fry until golden on both sides. Drizzle more oil, a teaspoon at a time, if needed. Using too much oil causes potato patties to start falling apart. Thanks for sharing this inexpensive recipe.
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I have not made these yet, but they look and sound delicious. Just a tip for those having difficulty with the frying. Ihave found that rather than using oil for things without much binder, just use a non stick pan well coated with cooking spray. Also lightly spray the cakes themselves. It may not be completely authentic but you lessen all the fat from oil and they don't break apart as easily since there is not much liquid hot or otherwise to seep through the cracks.
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RECIPE SUBMITTED BY
Hajar Elizabeth
Westbrook, 58
www.realethnic.blogspot.com
I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities.
My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet!
My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.