Maakouda

Maakouda is a beloved street food from Algeria, delightfully crispy on the outside with a savory and flavorful filling on the inside. Perfect as an appetizer, side dish, or enjoyed as part of a sandwich, this versatile snack offers a wonderful taste of Algerian cuisine. In this recipe, we'll explore two delectable variations: one with flavorful tuna and the other with richly smoked salmon.

Ingredients

🥔 750g boiled potatoes
🧂 Salt
🌶️ Pepper
🌿 Spices Mix
🌿 1 teaspoon oregano
🌿 1 teaspoon herbs de Provence
🍚 1 cup flour
💧 1 cup water
🥄 1/2 teaspoon baking powder
🍛 1/2 teaspoon curry powder
🐟 1 can tuna, drained
🍣 50-100g smoked salmon, finely chopped
🛢️ Cooking oil for deep frying

Instructions

1- Prepare Potatoes:

• Boil 750g of potatoes until they become tender.
• Drain and let them cool slightly.

2- Mash Potatoes:

• In a cooking pan, place the boiled potatoes.
• Mash them thoroughly using a fork until smooth.

3- Season Mashed Potatoes:

• Add salt, pepper, a mix of spices, oregano, and herbs de Provence to the mashed potatoes.
• Stir until all ingredients are evenly mixed.

4- Divide Potato Mixture:

• Divide the seasoned mashed potatoes into two equal portions for each filling type.

5- Prepare Tuna Filling:

• Add the drained tuna to one portion of the mashed potatoes.
• Mix well with a wooden spatula.

6- Prepare Smoked Salmon Filling:

• Add the chopped smoked salmon to the other portion of the mashed potatoes.
• Mix thoroughly.

7- Prepare Batter:

• In a deep plate or bowl, combine approximately 1 cup of flour and 1 cup of water.
• Whisk together with a fork until you achieve a smooth consistency.

8- Season Batter:

• Incorporate approximately 1/2 teaspoon of baking powder, salt, pepper, and 1/2 teaspoon of curry powder into the batter.
• Mix until smoothly combined.

9- Form Maakouda:

• Use your hands to shape a spoonful of each potato filling (tuna or salmon) into flat, round cakes.

10- Coat Maakouda:
- Dip each formed potato cake into the batter.
- Ensure it is well-coated on all sides.

11- Fry Maakouda:
- Heat cooking oil in a frying pan over medium heat.
- Carefully place the batter-coated potato cakes into the hot oil.

12- Cook Until Golden:
- Fry the Maakouda until golden brown and crispy on both sides.
- Flip as needed.

13- Serve:
- Transfer the Maakouda to a serving plate and serve immediately.
- For best results, allow them to drain on paper towels briefly before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories, Proteins, Fats, and Carbohydrates per Serving: Specific nutritional values are not provided.
Equipment: Pan for mashing potatoes, fork for mashing and mixing, wooden spatula, bowls for potato mixtures and batter, a deep plate for batter, frying pan for cooking, stove/cooktop, serving plate, knife

Cooking Tips:

• Ensure your oil is hot enough to avoid soggy cakes. Test by adding a small drop of batter; if it sizzles, the oil is ready.

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Maakouda