Maakouda

Method

1. 1

   Boil the potatoes

   Put the potatoes in a saucepan and cover with cold water. Bring to the boil over high heat, then simmer over medium heat for 15 to 20 minutes, until a knife slips easily into the largest piece. Drain very well.

2. 2

   Dry the potatoes

   Return the potatoes to the empty pan over low heat for 1 minute, shaking the pan, until steaming stops and the surface looks dry.

3. 3

   Mash and cool

   Mash the potatoes until smooth. Leave to cool for 10 minutes, until warm rather than hot.

4. 4

   Season the mixture

   Stir in the egg, flour, parsley, garlic, cumin, coriander, paprika, salt and pepper until evenly combined.

5. 5

   Shape the cakes

   With lightly floured hands, shape the mixture into 8 patties about 2 cm thick. Set them on a plate and chill for 10 minutes, until firm.

6. 6

   Heat the oil

   Pour the oil into a deep, heavy-based frying pan to a depth of about 2 cm. Heat over medium heat for 4 to 6 minutes, until it reaches 170°C or a small crumb sizzles steadily on contact.

7. 7

   Fry the patties

   Fry the patties in batches over medium heat for 3 to 4 minutes per side, turning once, until deep golden and crisp on both sides and hot through the centre. Drain on a plate lined with kitchen paper.

Tips

• Drain the potatoes thoroughly, then return them to the pan so excess moisture can evaporate.
• If the mixture feels sticky, chill it for 10 minutes rather than adding lots more flour.
• Keep the patties in a single layer in the pan so the oil temperature stays steady.

Swaps

• Use coriander leaves instead of flat-leaf parsley for a different fresh-herb flavour.
• Replace paprika with the same amount of sweet smoked paprika.

Storing

Refrigerate leftover cakes in an airtight container for up to 3 days; reheat in a frying pan over medium heat until crisp and hot through.