Maakouda - Amazing Potato Croquette

Maakouda – Amazing Potato Croquette

DifficultyIntermediatePrep Time1 hr 15 minsCook Time45 mins

Ingredients:

500 g Potatoes

1 tbsp Lemon Juice

½ tsp Salt

½ tsp Black Pepper

1 tsp Cumin

1 tsp Turmeric

½ tsp Paprika

1.50 tbsp Parsley

2 cloves Garlic

For the Batter:

175 g All Purpose Flour

2 tsp Baking Powder

2 tsp Vegetable Oil

2 tsp White Vinegar

½ tsp Salt

½ tsp Paprika

½ tsp Turmeric

Water to Consistency

Tomato Sauce

2 tbsp Tomato Paste

1 tbsp Olive Oil

1 tbsp White Vinegar

1 tbsp Water

¾ tsp Salt

1 tsp Cumin

150 g Tomato Puree

Tomato & Red Onions:

2 Tomatoes

½ Red Onion (Small)

1 pinch Salt

1 pinch Black Pepper

1.50 tsp White Vinegar

1.50 tsp Olive Oil

About the Recipe:

This is the street food I grew up with. It's more than food to me and many moroccans but if you never had it, this is a fantastic potato croquette recipe, served in bread with a special sauce. A true, delicious, carb bomb that will satisfy your taste buds and put you to sleep all at the same time !!!

Here’s How It’s Done:

Boil the potatoes
- Peel and cut the potatoes into thick, even pieces — any type good for French fries works best.
- Cover with cold water and a generous pinch of salt.
- Bring to a boil, then simmer for 30 minutes until tender but not falling apart.
- Drain in a colander and let steam off briefly.
Mix the batter
- Whisk together: 175 g (1 cup) all-purpose flour, 2 tsp baking powder, ½ tsp salt, ½ tsp paprika, ½ tsp turmeric.
- Add: 2 tsp vegetable oil + 2 tsp white vinegar.
- Pour water gradually while whisking until you get a thick, creamy batter — it should coat the back of a spoon.
- Cover and refrigerate to let it rest while you prep the rest.
Season the potato mix
- While still hot, mash the drained potatoes until smooth — avoid over-mashing to keep a bit of texture.
- Add: 1½ Tbsp chopped parsley, 2 crushed garlic cloves, and 1 Tbsp lemon juice.
- Season with: ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, 1 tsp cumin, 1 tsp turmeric.
- Mix well until the spices are fully blended and fragrant.
Shape the patties
- Lightly oil your hands and a plate to prevent sticking.
- Portion: about 40 g / 1.4 oz of potato mix per patty.
- Shape into balls and gently flatten between your palms — aim for 1 cm thickness.
- Cover and refrigerate until ready to fry — this helps them hold shape better.
Make the Maakouda sauce
- On very low heat, drizzle a bit of olive oil into a small saucepan.
- Stir in: 2 Tbsp tomato paste + 150 g tomato purée.
- Add: 1 Tbsp white vinegar + 1 Tbsp water — street vendors make it watery, but a thicker sauce gives better flavor.
- Season: ¾ tsp salt + 1 tsp cumin, then simmer for 1 minute until it slightly darkens.
- Set aside to cool — this will be your sandwich base.
Prepare the tomato–onion salad (optional, classic)
- Dice: 2 ripe medium tomatoes (seeded) into small cubes.
- Finely chop: ½ small red onion.
- Season with: a pinch of salt and pepper, 1½ tsp Moroccan (or white) vinegar, and 1½ tsp olive oil.
- Mix well and chill while frying the patties.
Fry the patties
- Heat oil to 165 °C / 330 °F — not too hot or they’ll burn before cooking through.
- Dip each patty into the chilled batter until fully coated.
- Fry until deep golden on both sides — about 1 minute per side depending on thickness.
- Drain on a rack or paper towel for extra crispness.
Assemble the sandwiches
- Use: Moroccan khobz or small baguettes.
- Keep it simple: harissa + maakouda + sauce — that’s the classic version.
- Or layer up: maakouda, tomato–onion salad, sliced green olives, and more sauce.
- Optional extras: tuna in oil or shredded mortadella for the full street flavor.
Serve
- Serve hot and crispy — ideally right after frying.
- Enjoy with a cold drink, and a touch of nostalgia from every Moroccan street corner.

Notes & Swaps

Potatoes: Use a starchy variety like Yukon Gold or Bintje — waxy potatoes make the patties dense and gummy.
Frying oil: Use a neutral oil like sunflower or canola for a clean, crisp finish; olive oil smokes too fast at high heat.
Make-ahead: Shape patties and refrigerate unbattered up to 1 day; fry just before serving for best texture.
Vegan tip: Skip mortadella and tuna — add roasted pepper or grilled eggplant for depth.
Serving idea: Maakouda pairs beautifully with mint tea or a glass of leben (Moroccan buttermilk drink).