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Maakouda
A take on a Moroccan street food classic, Shelina Permalloo makes maakouda – deep fried potato cakes served in a crispy baguette with harissa ketchup.
- Serves4
- CourseLunch
- Prepare15 mins
- Cook15 mins
- Total time30 mins
Ingredients
For the filling
- 450g cold leftover potatoes, waxy variety if possible (see Shelina’s tips)
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp paprika
- 2 cloves garlic, crushed
- 2 tbsp roughly chopped flat leaf parsley leaves
For the batter & to fry
- 150g Essential Self-Raising Flour
- ½ tsp paprika
- ½ tsp ground turmeric
- 1 L Vegetable oil
To serve
- 1 large baguette, cut into 4, or 4 small baguettes, split lengthways
- ½ Essential Curly Lettuce, leaves separated
- 6 tbsp Belazu Harissa Tomato Ketchup, or more to taste