Maakouda with Saffron

Recipe By Sabrina Ovadia

Cook & Prep: 1.5 h
Serving: 6
Contains:

Preference: Parve
Difficulty: Medium
Occasion: Passover , Chanukah
Diet: Vegetarian , Pescetarian , Gluten Free
Cuisines: Sephardi , Moroccan

Maakouda. What is it? More commonly known as potato croquettes, Maakouda (pronounced ma-ah-koo-dah) is a very tasty side dish often made in Morocco for the holidays. This delectable side also uses the finest spice in Moroccan cuisine – saffron. And yes, that’s a good thing!

Ingredients (8)

Main ingredients

10 medium yellow potatoes, peeled
1 tablespoon salt
1 tablespoon pepper
juice from 1 lemon
2 tablespoons Gefen Olive Oil

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Gefen Extra-Virgin Olive Oil
1 teaspoon allspice
2 egg yolks and 2 eggs, beaten
small pinch of saffron

Start Cooking

Prepare the Maakouda

Yields 12 maakouda

In a large pot, boil the potatoes with a pinch of salt. Insert a fork after 15 minutes to see if they are ready. Remove from the fire and let cool.
In a large bowl, mash the potatoes. Add the salt, pepper, allspice, saffron, lemon juice, egg yolks, and olive oil. Adjust seasoning if needed.
Cover the bowl and refrigerate for about an hour. This step is very important as it will prevent the maakouda from opening during the cooking process.
With wet hands, form small balls and flatten them gently to form thick croquettes. Heat up a quarter cup of vegetable oil in a large deep pan. Coat the croquettes on both sides with the beaten eggs.
Fry them for about two minutes on each side. Serve warm.