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.
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.