Makouda (Moroccan Potato Fritters)

• 800 g Yukon Gold potato
• 2 tsp Fine sea salt
• 2 cloves Garlic
• 2 tsp Ground cumin
• ½ tsp Black pepper
• 15 g Fresh coriander
• 15 g Fresh parsley
• 60 g Plain flour
• 2 Egg
• 500 ml Sunflower oil
• 1 piece Lemon
• 2 tbsp Harissa

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. Drain well, then return the potatoes to the hot pot for 1 minute to steam-dry. Tip into a mixing bowl and mash until smooth. Leave to cool until just warm so the mixture is easier to shape.
3. Finely grate the garlic and chop the fresh coriander and fresh parsley. Add them to the potatoes with the ground cumin, black pepper, remaining 1 tsp fine sea salt, and the plain flour. Mix until you have a cohesive mash that holds its shape.
4. Beat the eggs in a shallow bowl. With slightly damp hands, shape the potato mixture into small patties, about 4 to 5 cm wide. Set them on a plate as you go.
5. Pour the sunflower oil into a large frying pan to a depth of about 2 cm and heat over medium-high until a small drop of egg sizzles on contact. Dip each patty in the egg to coat, then carefully lower into the hot oil. Fry in batches for 2 to 3 minutes per side until deep golden and crisp, adjusting the heat so they do not burn.
6. Lift out with tongs and drain briefly, then serve hot. Cut the lemon into wedges and squeeze over the fritters. Serve the harissa on the side for dipping.

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