Tunisian Spiced Potato Cakes (Maakouda)

Ingredients

• 2 lbs Potatoes
• 1/4 cup Olive oil
• 1/2 medium Onion
• 3 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1/4 cup Fresh cilantro
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Cornstarch

Instructions

1. 1Place the 2 lbs of potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes well and let them cool slightly for about 10 minutes.
2. 2While the potatoes are cooling, heat 2 tablespoons of the 1/4 cup olive oil in a 10-inch skillet over medium heat (325°F / 163°C). Add the 1/2 medium onion, cut into small pieces, and cook for 5 minutes, stirring occasionally, until softened. Add the 3 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
3. 3Peel the slightly cooled potatoes and place them in a large bowl. Mash the potatoes thoroughly with a fork or potato masher until smooth. Add the cooked onion and garlic mixture, 1 tsp cumin, 1/2 tsp turmeric, 1/4 cup fresh cilantro, chopped, 1/2 tsp salt, and 1/4 tsp black pepper to the mashed potatoes. Mix everything together until well combined.
4. 4Add the 2 tbsp cornstarch to the potato mixture and stir until it is fully incorporated. This will help bind the ingredients together. Form the mixture into small patties, about 1/2-inch thick and 2-3 inches in diameter.
5. 5Add the remaining 2 tablespoons of the 1/4 cup olive oil to the same 10-inch skillet and heat over medium heat (325°F / 163°C). Carefully place the potato patties into the hot oil, being careful not to overcrowd the skillet. Fry for 4-5 minutes per side, until they are golden brown and crispy.
6. 6Remove the cooked potato cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Repeat with any remaining patties, adding a little more olive oil if needed. Serve the Tunisian Spiced Potato Cakes hot.

Substitutions

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