The Moroccan potato cake is also known as Maakouda Batata. These fritters are one of the most favorite street foods. It can be served as plain cake or as filler in Moroccan Khobz. Though the cakes are baked with mashed potatoes; however, you can serve grated potatoes as well.


Moroccan Potato Cakes | Maakouda Batata


  • Salt – 2 teaspoons
  • Cumin – 1 ½ tablespoon
  • Garlic cloves – 4 pieces
  • Butter – 2 tablespoons
  • Chopped onion – 1
  • Potatoes – 1 kg
  • Pepper – ½ teaspoon
  • Beaten eggs – 2
  • Chopped cilantro – ¼ cup
  • Turmeric – 1 teaspoon
  • Olive oil


Moroccan Potato Cakes | Maakouda Batata

Preparation Method

Take potatoes of equal size and peel off them and put them in a pot. Add water and salt and let them boil till a knife can easily put in them. Now drain the boiled water and let them cool in the fridge for a few hours.

Take a skillet and melt the butter. Stir the chopped onions for five minutes on medium to low heat. Add the pressed garlic and stir for a few minutes. Put off the flame.

Take a bowl and grate the potatoes. Add all the spices, cilantro, garlic, and onions. Stir well so that the eggs can easily bind the potatoes. Give this mixture a shape of a cake (diameter: three inches). Use wet hands because it will help in handling the mixture easily.

Take a griddle and pour olive oil that can cover the base. In preheated oil, add the cake and let them cook on slow to medium heat for 7 minutes. Let each side get a golden brown color.

In order to make a large size cake, you need to take a large skillet. Add all the mixture in it to cook. Use a spatula to turn the sides of Moroccan Potato Cakes or Maakouda Batata softly. Cover the skillet with a large size lid. When the potato fritters are cooked, serve hot with tea.

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