Maakouda Batata- Moroccan Potato Cakes

[nverland]

Maakouda Batata- Moroccan Potato Cakes
Prep: 30 mins Cook: 20 mins Chilling Time: 2 hrs Total: 2 hrs 50 mins Servings: 5 to 6 servings Yield: 15 potato cakes

Ingredients

2 pounds medium potatoes, peeled
1 teaspoons salt, more for the pot
2 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, pressed
1 1/2 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
1 teaspoon turmeric
1/4 cup coarsely chopped cilantro
2 large eggs, beaten
Olive oil, for frying

Steps to Make It

Ahead of Time

Place the potatoes in a large pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through.
Drain the potatoes and plunge them into ice water to stop the cooking. Drain again, and allow to cool a bit. Chill the potatoes, covered, in the refrigerator for several hours or overnight.

Make the Potato Cakes

Melt the butter over medium-low heat in a small skillet. Add the onion and sauté gently over medium-low heat for 7 to 10 minutes, or until translucent.
Add the garlic and sauté a minute more, stirring constantly. Remove from the heat.
Grate the chilled potatoes into a mixing bowl. Gently fold in the onion and garlic, 1 teaspoon salt, cumin, pepper, turmeric, and cilantro. Stir in enough of the eggs to bind the potatoes but not so much that there is excess egg in the bottom of the bowl.
Shape the potato mixture into cakes about 3 inches in diameter. Wet hands will make the mixture easier to handle.
Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about about 8 minutes per side, or until deep golden-brown and crisp. Serve the maakouda warm.

Recipe Variation

Alternatively, press all of the potato mixture into hot oil in a large skillet, and cook as a single large maakouda. To turn, gently loosen the maakouda all around with a spatula. Place a large plate over the frying pan, and turn both the plate and frying pan upside down. Add a little more oil to the frying pan and carefully slide the potato cake back into the pan to cook the bottom half.