Maakouda

Method

Boil the potatoes until tender, then peel and mash thoroughly whilst still warm. Finely dice the onions and chop the coriander and parsley, then mix both through the mashed potatoes along with the eggs, paprika, cumin, salt and pepper. Cool the mixture slightly, then gradually work in the flour until you have a firm dough that holds together. Shape the mixture into golf ball sized spheres, then gently flatten each into a patty about 2cm thick. Heat the vegetable oil in a deep pan to 170°C and fry the maakouda in batches until golden brown on both sides, approximately 3-4 minutes per batch. Drain on kitchen paper and serve warm with harissa or preserved lemon aioli.