Maakouda

Instructions

1. 1 Boil potatoes until very tender, about twenty minutes. Drain well and mash until smooth with no lumps remaining.
2. 2 Add beaten eggs, garlic, cumin, turmeric, parsley, cilantro, flour, salt, and pepper. Mix until well combined.
3. 3 Heat oil to 175C in a deep skillet. The oil should be about three centimeters deep for proper shallow frying.
4. 4 Scoop mixture with a spoon and carefully slide rounds into hot oil. Fry three minutes per side until golden.
5. 5 Remove fritters and drain on paper towels. Keep warm in a low oven while frying the remaining batch of fritters.
6. 6 Serve hot as a snack with harissa sauce and fresh bread, or tuck into sandwiches with vegetables and condiments.