My favourite Morrocan snack. Always a handy dish when you have leftover mashed potatos and these can work as a side-dish, appetiser or sandwich/veg burger filler...really versatile.
½ kg of potatoes
1 tablespoon of finely chopped coriander
1 teaspoon of cumin
1 teaspoon of salt
1 tsp. red chili powder
1 tsp. red chili flakes
juice of half a lemon
¼ tsp. of pepper
¼ tsp. garlic paste
Oil for frying
Boil the potatoes until tender. Once done, drain and peel them.
Mash the potatoes with a fork or a manual potato masher. Add the coriander, egg and garlic and splices to the potatoes.
Make small patties out of the potato mix. Refrigerate them for an hour covered with cling wrap.
When ready to fry, heat the oil in a skillet, dip the patties in the beaten egg then the flour and then fry them until golden brown.
Remove them on paper towels to blot out excess oil.
Serve either as they are, with a dip or in pita bread with lettuce, tomato slices, onion slices and hot sauce.