Tunisian Spiced Potato Cakes (Maakouda)

Ingredients

• about 910 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g 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 25.4 cm skillet over medium heat (162.8°C / 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 1.27 cm thick and 5.08-7.62 cm in diameter.
5. 5Add the remaining 2 tablespoons of the 1/4 cup olive oil to the same 25.4 cm skillet and heat over medium heat (162.8°C / 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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