Potato Maakouda with Halloumi & Cucumber Salad

Destination: Morocco. Maakouda are a fried potato fritter popular in Morocco and North Africa. Often served as a street food snack, they're also enjoyed in sandwiches.

Serves 2 · 20 mins + prep

In your box

• 1 halloumi piece
• 1 ATLAS fetta & pomegranate molasses dip tub
• 1 shawarma spice mix sachet
• 1 dukkah sachet
• 1 desiree potato
• 1 panko breadcrumb sachet
• 1 cucumber
• 1 orange
• 1 mint bunch

From your pantry

1 egg per person, plain flour, cooking oil, salt

Equipment

Grater, peeler, frying pan, microplane or zester

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables. Zest and segment (or roughly chop) the orange. Using a peeler, thinly slice the cucumbers into ribbons. Peel and grate the potato. Pick 1 sprig of mint leaves per 2 people. Cut the halloumi into 1cm thick slices.

2. Make the fritter batter. In a bowl, combine the potato, a big pinch of shawarma spice, 1/2 of the fetta and pomegranate molasses, the panko breadcrumbs and 1 tablespoon of flour per 2 people. Season with a pinch of salt and mix to combine.

3. Make & cook the fritters. Evenly divide the mixture so that you've got 2 fritters per person, shaping with your hands. Heat a generous splash of oil in a frying pan over medium heat. Add the fritters and cook for 3–4 minutes on each side or until golden brown and crisp.

4. Fry the halloumi. Once the fritters are cooked, keep the pan on the heat and fry the halloumi for 1 minute on each side or until golden brown and beginning to melt.

5. Combine the salad. In a bowl, combine the orange zest and segments, the cucumber ribbons, mint and the remaining fetta and pomegranate molasses. Toss to combine with a light drizzle of olive oil.

To serve

Divide the fritters between serving plates and top with the salad, halloumi and dukkah.

Wanna wing it?

• Serve the fritters with poached eggs for a Moroccan style breakfast
• Add parsley or dill to the salad
• Grate the halloumi and add it to the fritters instead of grilling separately
• Cook the fritters in an air fryer

Chef's tip: add 1 egg yolk per person to help the mixture bind. If you're cooking in batches or your fritters are quite thick, transfer to a lined baking tray and place in a moderate oven to keep warm and finish cooking.

Allergens: garlic, wheat, gluten, yeast, dairy, sesame, nuts (hazelnut).

This dish is in our Morocco Cuisine Box, delivered 15th–17th August — order by Tuesday midnight →