Maakouda fassia (potato fritters)

Method

1. 1

   Boil the potatoes until completely tender, then peel and mash them while still hot until smooth and lump-free.

2. 2

   Add the chopped parsley, crushed garlic, cumin, salt, black pepper and one egg to the mash, and mix well until the mixture holds together.

3. 3

   Shape the mixture into flattened patties of medium thickness, with hands lightly moistened with water to stop it sticking.

4. 4

   Dip each patty in beaten egg, then coat it in breadcrumbs or plain flour.

5. 5

   Deep-fry the patties in plenty of hot oil until golden and crisp on both sides, and serve hot as a snack or in a sandwich; this cheap, popular dish is one of Fez’s best-known street foods, historically linked to the students of al-Qarawiyyin and people on modest incomes.