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Wednesday, March 20

Ma’quoda (fried potato cakes)

Potatoes, peeled, thickly sliced
1 1/3 pounds
Garlic, unpeeled
2 cloves
Cumin, ground
1 ½ teaspoons
Coriander, ground
½ teaspoon
1 teaspoon
Cayenne pepper
1/8 teaspoon
Parsley, finely chopped
2 tablespoons
Cilantro, finely chopped
2 tablespoons
Eggs, small
Oil for frying
  1. Place the potatoes in a saucepan and add enough water to cover. 
  2. Add the garlic, and bring to a boil. 
  3. Boil for 15 to 20 minutes, until tender, drain, and return to medium heat to dry the potatoes, shaking the pan occasionally until the excess moisture evaporates. 
  4. Squeeze the pulp from the garlic cloves into the potatoes, and then mash. 
  5. Add the cumin, coriander, paprika, and cayenne pepper; mix lightly, and set aside to cool. 
  6. Add the parsley, cilantro, and one egg to the mash, and season to taste. 
  7. Mix well without overworking the mash. 
  8. Divide into eight portions. 
  9. Lightly moisten hands, and shape each portion into a smooth cake ½-inch thick and 3 ¼-inch diameter. 
  10. Place on a baking tray lined with baking paper. 
  11. Beat the remaining egg in a shallow dish. In a frying pan, add the oil to a depth of ¼ inch, and place over medium-high heat. 
  12. When hot, dip the potato cakes, one at a time, into the beaten egg to coat completely, and fry for 2 to 3 minutes each side, or until golden brown and heated through. 
  13. Drain on paper towel, and serve hot. 
Recipe from World Kitchen Morocco.

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