Best 6 Moroccan Street Potato Cakes Recipes

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Embark on a culinary journey to Morocco with these irresistible street potato cakes, known as Batata Harra. These crispy and flavorful cakes are a staple of Moroccan street food, tantalizing taste buds with their blend of aromatic spices and tender potatoes. Discover the secrets behind this beloved dish and learn how to recreate these delightful potato cakes in your own kitchen.

In this comprehensive guide, you'll find a collection of recipes that cater to various dietary preferences. From the classic Batata Harra recipe to a vegan-friendly version and even a gluten-free alternative, there's something for everyone to enjoy. Each recipe is meticulously crafted to ensure that you achieve perfect results, whether you're a seasoned cook or just starting out.

These Moroccan street potato cakes are not only delicious but also incredibly versatile. They can be served as an appetizer, a side dish, or even as a main course. Their unique flavor profile makes them a perfect accompaniment to grilled meats, roasted vegetables, or tangy salads. And with their portable nature, they're ideal for picnics, potlucks, or simply enjoying on the go.

Here are our top 6 tried and tested recipes!

MOROCCAN STREET POTATO CAKES



Moroccan Street Potato Cakes image

These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish or purchased and brought home. I have spoken to a couple of my favorite vendors and have come up with this authentic recipe. I adore the egg and potato sandwiches and also love these cakes simply dipped into sauce tomatish and eaten as is. This is poor man's food and sells for 5-10DH ($.70) a sandwich depending on how many eggs and potatoes you want in your sandwich. One of my favorites comes from a man with a table, frying pan, 5 litre jug of oil, a single gas burner, flats of eggs, stacks of bread and rows of potato cakes with bottles of sauce tomatish which his wife makes for him at home each morning to sell. Many of these vendors appear only late at night when all other places to eat have closed. Don't be tempted to use eggs to bind these or they will cease to be Moroccan potato cakes. Easy and yummy comfort food! These are also often eaten at room temperature and/or a bit cold though not from the fridge cold. c.2005

Provided by Hajar Elizabeth

Categories     Lunch/Snacks

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 8

4 cups mashed potatoes, warm and plain
3 garlic cloves, mashed or 3 garlic, pressed
1/2 cup scallion, cut lengthwise and sliced thinly
1/2 cup fresh flat leaf parsley, chopped finely
1 -2 teaspoon salt
1 teaspoon fresh ground black pepper
flour, for dusting
oil, for shallow frying

Steps:

  • Mix all but flour and oil together in a large bowl.
  • Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
  • Coat each patty with the flour, hitting to knock off any excess of flour.
  • Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
  • If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
  • These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.

Nutrition Facts : Calories 46.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.1, Sodium 305.6, Carbohydrate 9.8, Fiber 1, Sugar 0.9, Protein 1.2

MIDDLE EASTERN SPICED POTATO CAKES



Middle Eastern Spiced Potato Cakes image

Provided by Guy Fieri

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds russet potatoes (about 2 large)
Kosher salt
2 1/2 tablespoons granulated garlic
3 teaspoons freshly cracked black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon fenugreek
1/8 teaspoon turmeric
5 grinds nutmeg, freshly grated on a zester
1 large egg
3 scallions, sliced
1/3 cup unbleached all-purpose flour
Canola oil, for frying
3 tablespoons chopped fresh cilantro
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside.
  • Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
  • Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.
  • Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties. Sprinkle the tops and bottoms with the seasoned flour.
  • Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly.
  • To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.

MAAKOUDA BATATA: MOROCCAN POTATO CAKES



Maakouda Batata: Moroccan Potato Cakes image

Moroccan potato cakes are seasoned with cumin, onions, garlic, and cilantro. Serve them as a side, appetizer, or sandwich filler.

Provided by Christine Benlafquih

Categories     Appetizer     Breakfast     Brunch     Dinner     Lunch     Side Dish     Snack

Time 2h50m

Number Of Ingredients 11

2 pounds potatoes (relatively the same size, peeled)
1 small onion (finely chopped)
2 tablespoons butter
3 cloves garlic (pressed)
1 1/2 tablespoons ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
1/4 cup chopped cilantro
2 eggs (beaten)
Olive oil (for frying)

Steps:

  • Gather the peeled potatoes.
  • 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.
  • Gather the ingredients.
  • 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.

Nutrition Facts : Calories 426 kcal, Carbohydrate 35 g, Cholesterol 72 mg, Fiber 4 g, Protein 7 g, SaturatedFat 6 g, Sodium 748 mg, Sugar 2 g, Fat 30 g, ServingSize 15 potato cakes (serves 15), UnsaturatedFat 0 g

MOROCCAN CHICKEN STEW WITH SWEET POTATOES



Moroccan Chicken Stew with Sweet Potatoes image

Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the aromatic sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 13

1/4 cup all-purpose flour
4 boneless, skinless chicken thighs (about 1 1/2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
Pinch of saffron, (optional)
2 tablespoons fresh lemon juice
1 cup couscous
Cilantro sprigs, for garnish (optional)

Steps:

  • Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
  • Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.
  • While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

MESKOUTA (MOROCCAN ORANGE CAKE)



Meskouta (Moroccan Orange Cake) image

A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn't require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.

Provided by Nargisse Benkabbou

Categories     cakes

Time 1h

Yield 8 servings

Number Of Ingredients 14

1/2 cup plus 2 tablespoons/150 milliliters extra-virgin olive oil, more for greasing the pan
2 cups/260 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
3/4 cup plus 2 tablespoons/180 grams granulated sugar
2 large eggs
3/4 cup plus 2 tablespoons/180 grams Greek-style yogurt
Zest of 2 oranges (about 2 tablespoons)
1/3 cup/80 milliliters fresh orange juice (from about 1 orange)
1 teaspoon vanilla extract
3/4 cup/180 milliliters heavy whipping cream
1 1/2 tablespoons confectioners' sugar
Dark chocolate, for shaving with a vegetable peeler

Steps:

  • Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
  • Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
  • Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
  • Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
  • To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.

MORROCAN POTATO CAKES- MAAKOUDA BATATA



Morrocan Potato Cakes- Maakouda Batata image

Make and share this Morrocan Potato Cakes- Maakouda Batata recipe from Food.com.

Provided by Ck2plz

Categories     Moroccan

Time 1h

Yield 6 cakes

Number Of Ingredients 10

5 medium potatoes
1 small onion, finely chopped
1 -2 tablespoon butter
3 -4 garlic cloves, pressed
1 1/2 tablespoons cumin
2 teaspoons salt
1/2 teaspoon pepper (to taste)
1 teaspoon turmeric (optional)
1/4 cup cilantro, chopped
2 eggs, beaten

Steps:

  • 1. Peel the potatoes and place in pot and cover with water and boil until a sharp knife can be inserted halfway throught the potato.
  • 2. Drain the potatoes and place in an ice water bath to stop the cooking, allow to cool, maybe chill for awile.
  • 3. Melt the butter in a small skillet. add the onions and saute them gently over medium-low heat for about 10 minutes.
  • 4. Then add the garlic and saute for about 1 minute, and then remove from the heat.
  • 5. Grate the potatoes into a bowl and add the spices, garlic, onions and cilantro and stir in enough of the eggs to bind the potatoes.
  • 6. Shape the mixture into cakes.
  • 7. You can fry them in oil for about 10 minutes each side or place in oven at 400 degrees f for about 20 minutes.

Nutrition Facts : Calories 190.6, Fat 4, SaturatedFat 1.8, Cholesterol 67.1, Sodium 830, Carbohydrate 33.5, Fiber 4.4, Sugar 2, Protein 6.2

Tips:

  • For the best results, use russet potatoes. They have a high starch content, which helps the cakes hold together.
  • Be sure to grate the potatoes finely. This will help them cook evenly.
  • Don't overmix the potato mixture. Overmixing will make the cakes tough.
  • If the potato mixture is too wet, add more flour until it reaches a consistency that can be easily formed into cakes.
  • Heat the oil over medium heat. If the oil is too hot, the cakes will burn.
  • Fry the potato cakes in batches so that they don't crowd the pan. This will help them cook evenly.
  • Serve the potato cakes hot with your favorite dipping sauce.

Conclusion:

Moroccan street potato cakes are a delicious and easy-to-make snack or side dish. They are perfect for parties or potlucks. With their crispy exterior and fluffy interior, these potato cakes are sure to be a hit with everyone who tries them. So next time you're looking for a tasty treat, give these Moroccan street potato cakes a try!

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