Deep fried potato cakes in a baguette with lettuce and harissa ketchup

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