Moroccan Street Potato Cakes

Crispy, golden, and packed with bold, aromatic spices, Moroccan Street Potato Cakes are a delightful fusion of comfort and exotic flavors. Made from creamy mashed Russet potatoes, these savory cakes are infused with fresh parsley, zesty cilantro, and a vibrant blend of cumin, coriander, paprika, and just a hint of cinnamon for a subtle touch of warmth. Lightly pan-fried to perfection, they boast a satisfyingly crunchy exterior and a tender, flavorful center. Perfect as an appetizer, snack, or side dish, these potato cakes are easy to make and versatile, pairing beautifully with a dollop of yogurt or a sprinkle of fresh herbs. Whether you're seeking a crowd-pleasing addition to your dinner table or a taste of authentic Moroccan street food, this recipe is your ticket to culinary adventure.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 3 tablespoons Fresh parsley, finely chopped
• 3 tablespoons Fresh cilantro, finely chopped
• 1 Red chili, finely minced (optional)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.25 teaspoons Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 3 tablespoons All-purpose flour
• 2 large Eggs
• 4 tablespoons Olive oil

Directions

Step 1

Peel and dice the potatoes into evenly sized chunks.

Step 2

Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 10-12 minutes.

Step 3

Drain the potatoes and mash them in a large bowl until smooth. Allow them to cool slightly.

Step 4

Add the parsley, cilantro, minced red chili (if using), cumin, coriander, paprika, cinnamon, salt, and black pepper to the mashed potatoes. Mix until well combined.

Step 5

Stir in the flour and eggs to bind the mixture together. Mix thoroughly until the batter is smooth and holds its shape.

Step 6

Shape the potato mixture into small, flat cakes about 2-3 inches in diameter and 0.5 inches thick.

Step 7

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.

Step 8

Cook the potato cakes in batches, frying for 2-3 minutes per side or until golden brown and crispy. Add more olive oil as needed between batches.

Step 9

Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.

Step 10

Serve warm with a dollop of yogurt or a sprinkle of extra fresh herbs for garnish.

Nutrition Facts

Serving size	(802.4g)

Amount per serving	% Daily Value*
Calories	1288.4

Total Fat 57.6g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 2471.8mg	0%
Total Carbohydrate 174.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 8.8g
Protein 23.9g	0%

Vitamin D 0IU	0%
Calcium 181.3mg	0%
Iron 13.0mg	0%
Potassium 4152.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 7.3%

Carbs: 53.2%