Maakouda is Moroccan street food at its most obliging. Stalls fry these golden potato cakes by the dozen and sell them on their own, with a pinch of salt and cumin, or split into a half baguette with harissa, a few olives and a squeeze of lemon, which makes a potato sandwich in a potato friendly bread and somehow works perfectly. The flavor is all garlic, cumin and green herbs, and the egg coating fries into a thin, lacy shell.

They cost little, keep a crowd happy for hours and are vegetarian as written, so they are a natural for a race day spread. The potatoes can be boiled and seasoned the night before, leaving only the frying, which is quick and rather satisfying to watch.

The potato mixture

Ingredients

• 2 lb (900 g) floury potatoes such as russets
• 2 garlic cloves
• 3 tablespoons fresh flat leaf parsley and cilantro, mixed
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fine salt
• 1 large egg

Coating and frying

Ingredients

• 2 large eggs
• 1/2 cup (60 g) all purpose flour
• about 2 cups (480 ml) vegetable or sunflower oil

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