Maakouda Batata are delicious little Moroccan potato cakes. They're a traditional Moroccan street food and are served on their own or in sandwiches.
These potato cakes are a typical Moroccan street food. They’re served on their own as a snack or in a baguette with salad. They also make a great side dish to the veggie tagine.
I’ve deep fried them, which isn’t something that I do often, but it really does get them nice and crispy on the outside and soft and warm inside. You could also try them cooked in an air fryer or baked in the oven.
They’re a great way to use up leftover mashed potato.
what is maakouda?
Maakouda is a fried mashed potato dumpling / cake / fritter / ball that's traditional to Morocco and other North African countries.
It's also known as maaqouda, maqouda or makouda and is a popular potato recipe not just in Morocco, but also Algeria and Tunisia.
In makouda, mashed potato is mixed with flour and herbs, then rolled into balls and fried. The results are beautifully crispy outsides with soft, flavorful and delicious soft potato insides. Bliss.
It's eaten as an appetizer, snack, side, or, commonly, in a sandwich with lettuce and tomato in a baguette.
Be sure to check out other delicious Moroccan street foods.
why you'll love makouda batata
These little fried potato balls are absolutely delicious. Here's why you'll love them!
- They're a great way to use up leftover mashed potato.
- A delicious Moroccan street food.
- They're versatile: enjoy in a sandwich, as an appetizer, party food, snack or side dish.
- They're super easy to make! Just mix mashed spuds and spices, roll into balls, dust in flour and fry.
- If you don't want to traditionally deep fry them, then you can bake or air fry them.
- It's impossible to eat Maakouda Batata without singing Hakuna Matata (from Lion King).
cook's tips
- Try them baked in the oven at 400F / 200C for 25 minutes or until crispy and golden.
- They're also great in the air fryer. Just air fry until golden and turn them frequently if your air fryer doesn't have a moving paddle.
- I love serving them with a little spicy harissa paste mixed into yogurt for a quick dip.
- Try them in a sandwich, as an appetizer, side dish or party food.
serving suggestions
- Typically, maakouda is served in a crusty bread (such as baguette), with lettuce and tomato.
- Perfect as an appetizer.
- Try it with a little Harissa spice paste stirred into yogurt for a quick dip.
- Serve with my Moroccan Chickpea Carrot Fritters.
- Enjoy alongside a Vegetable Tagine.
dietary variations
- Gluten-free: You can easily make maa'kouda gluten-free by using gluten-free flour.
- Vegan: Make this vegan by using flax eggs. Simply mix 1 tsp ground flax in 3 tsp water and let it sit for 5 minutes to thicken. Use it in the recipe where the egg is called for.
- Oil-free: You can make this recipe oil-free by cooking the makouda balls in an air fryer with no oil. Be sure to turn them often.
potato recipes
Looking for more tasty potato recipes? Try these!
how to make makouda
These potato cakes are really easy to make. Traditionally, they're deep-fried, but you can also make them in an air fryer or bake them in the oven.
Follow these step by step photos for perfect fried potato cakes.
Then, scroll down to the recipe card for the full list of ingredients and method.
Add the mashed potatoes to a mixing bowl, along with the egg, garlic, parsley, turmeric, cumin, salt and pepper.
Stir it all together to combine.
Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly.
Dip each potato ball into the flour and turn to coat.
Repeat until all the potato balls are coated in flour. (note: gluten-free flour can be used if required)
Heat 2 inches of in a deep pan to 350F / 180C, then use a slotted spoon to add a few maakouda potato cakes at a time and fry until golden (it will take about 3-4 minutes).
Remove the fried potato balls from the oil with a large slotted spoon and transfer to a plate with kitchen paper (or a clean tea towel) to drain.
Repeat until all the potato cakes are cooked.
get the maakouda Moroccan potato cakes recipe
Maakouda - Moroccan Potato Cakes
Equipment
- mixing bowl
- deep pot
- Metal slotted spoon
Ingredients
- 2 cups (500g) mashed potato
- 1 egg beaten
- 2 cloves of garlic crushed
- 2 tbsp chopped fresh parsley
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ⅛ tsp each salt and pepper
- ⅔ cup (70g) plain flour
- Vegetable oil for frying
Instructions
- Add the mashed potatoes to a medium bowl. Stir in the egg, garlic, parsley, turmeric, cumin, salt and pepper and mix well.
- Place the flour into a small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly. Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
- Heat 2 inches of oil in a deep pan to 350F / 180C, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx 3-4 minutes). Remove from oil with a slotted spoon and transfer to a plate with kitchen paper to drain. Repeat until all the potato cakes are cooked.
- Serve warm as an appetizer or side dish. Traditionally served in French bread or baguette, with lettuce, tomato and spicy tomato sauce.
Video
Notes
- Gluten-free: You can easily make maa'kouda gluten-free by using gluten-free flour.
- Vegan: Make this vegan by using flax eggs. Simply mix 1 tsp ground flax in 3 tsp water and let it sit for 5 minutes to thicken. Use it in the recipe where the egg is called for.
- Try them baked in the oven at 400F / 200C for 25 minutes or until crispy and golden.
- They're also great in the air fryer. Just air fry until golden and turn them frequently if your air fryer doesn't have a moving paddle.
- I love serving them with a little spicy harissa paste mixed into yogurt for a quick dip.
- Try them in a sandwich, as an appetizer, side dish or party food.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Sujatha Muralidhar
Such a easy recipe, I made it and my family were happy. I baked the potato instead of frying them. Baked version also turned out good.
Rhonda Albom
I loved just about everything I ate when we were in Morocco. These look great and are filled with the spices and flavors I remember. I can't wait to try them.
Annie @ Annie's Noms
I've never heard of maakouda before, but they look fantastic! And I love anything with mashed potato, these look so tasty and moreish! I know they would disappear very quickly in this house!
Charla
This is my first time hearing of Maakouda looks amazing and reminds me very much of Irish Potato Cakes.
Amanda
What a great way to use up mashed potato by having this dish another day. They look delicious!