MOROCCAN STREET POTATO CAKES
These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish or purchased and brought home. I have spoken to a couple of my favorite vendors and have come up with this authentic recipe. I adore the egg and potato sandwiches and also love these cakes simply dipped into sauce tomatish and eaten as is. This is poor man's food and sells for 5-10DH ($.70) a sandwich depending on how many eggs and potatoes you want in your sandwich. One of my favorites comes from a man with a table, frying pan, 5 litre jug of oil, a single gas burner, flats of eggs, stacks of bread and rows of potato cakes with bottles of sauce tomatish which his wife makes for him at home each morning to sell. Many of these vendors appear only late at night when all other places to eat have closed. Don't be tempted to use eggs to bind these or they will cease to be Moroccan potato cakes. Easy and yummy comfort food! These are also often eaten at room temperature and/or a bit cold though not from the fridge cold. c.2005
Provided by Hajar Elizabeth
Categories Lunch/Snacks
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 46.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.1, Sodium 305.6, Carbohydrate 9.8, Fiber 1, Sugar 0.9, Protein 1.2
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Mahes Bastola
[email protected]I'll definitely be making these potato cakes again. They're so easy and delicious!
XANDER BRIAN
[email protected]These potato cakes were a huge hit at my party! Everyone loved them.
Kigongo Walus
[email protected]I'm not sure what went wrong, but my potato cakes didn't turn out crispy at all. They were more like mush.
Md. Majharul Islam
[email protected]These potato cakes were a bit too salty for my taste. I think I'll use less salt next time.
Edwin Sosa
[email protected]I found the recipe to be a bit confusing. I had to reread it several times before I understood what to do.
Khushbu rani
[email protected]These potato cakes are a bit time-consuming to make, but they're definitely worth the effort.
Sultan hamza
[email protected]I love the versatility of these potato cakes. You can serve them with a variety of dipping sauces or toppings.
Cali Husein
[email protected]These potato cakes are a great appetizer or side dish. They're also perfect for a packed lunch.
Paul PAKAA
[email protected]I wasn't sure what to expect with these potato cakes, but I was pleasantly surprised! They were crispy on the outside and fluffy on the inside.
Perrine Terryanne
[email protected]These potato cakes were a great way to use up leftover mashed potatoes. They were easy to make and tasted delicious.
Chamili Chowdhuri
[email protected]I had to make a few substitutions, but these potato cakes still turned out great! I used sweet potatoes instead of russet potatoes and added some chopped bacon.
Esther T. Gift-Ibikiri
[email protected]These potato cakes were a lot of work, but they were worth it! They were so crispy and flavorful.
Willie Pollard
[email protected]I found the recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Pradeesh Kv
[email protected]These potato cakes were a little too oily for my taste. I think I'll try baking them next time.
Md Wahed
[email protected]I love the combination of flavors in these potato cakes. The cumin, paprika, and cilantro really shine through.
Pasquale Mottola
[email protected]These potato cakes were easy to make and turned out great! I served them with a side of harissa and they were absolutely delicious.
Mis Mess
[email protected]I've made these potato cakes several times now and they're always a crowd-pleaser. The cumin and paprika give them a really nice flavor.
Alicia Renteria
[email protected]My family loved these potato cakes! They were a great way to use up leftover mashed potatoes.
Bogly Ogly
[email protected]These Moroccan street potato cakes were a hit at my last dinner party! They were easy to make and absolutely delicious, with a crispy exterior and tender, flavorful interior.