Moroccan Egg-Stuffed Potato Cake

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A beloved Moroccan street-food classic: fluffy spiced mashed potato formed around a whole hard-boiled egg, breaded, and fried until deeply golden. Served in crusty bread with harissa, tomatoes, and olives, it is the ultimate handheld comfort snack.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 4.5 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 3 gSugar
• 16 gProtein
• 640 mgSodium
• 920 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 25 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the potato mixture

• 1.5 kg (about 3 lb) floury potatoes such as Russet, peeled and cubed
• 1 small yellow onion, very finely grated
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• ½ teaspoon ground turmeric
• 1¼ teaspoons fine salt
• ½ teaspoon freshly ground black pepper

For assembling and frying

• 4 large eggs, hard-boiled and peeled
• ½ cup all-purpose flour
• 1 large egg, beaten with 1 tablespoon water
• 1½ cups fine dry breadcrumbs
• Vegetable oil, for frying (about 4 cups)

Directions

1. Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 15–18 minutes until very tender, then drain well and return to the hot pot for 1 minute to dry out.
2. Mash the potatoes thoroughly with a potato masher, then mix in the grated onion, garlic, beaten egg, parsley, paprika, cumin, ginger, turmeric, salt, and pepper until smooth and seasoned. Let cool 10 minutes until easy to handle.
3. Divide the potato mixture into 4 equal portions. Flatten one portion in your palm, place a peeled hard-boiled egg in the center, then mold the potato mixture around and over it, sealing completely to form a smooth oval cake about 2 cm (¾ inch) thick. Repeat with the remaining eggs.
4. Set up a breading station with three shallow bowls: flour, beaten egg with water, and breadcrumbs. Coat each potato cake first in flour (shaking off excess), then in egg wash, then press firmly into breadcrumbs to coat evenly all around.
5. Chill the breaded cakes on a tray in the refrigerator for at least 15 minutes to help them hold their shape during frying.
6. Heat about 2 cm (¾ inch) of oil in a deep skillet to 170–175°C (340–350°F). Fry the cakes two at a time, turning once, for 3–4 minutes per side until deep golden brown and crisp.
7. Drain on a wire rack or paper towels and season lightly with salt. Serve hot tucked into khobz bread with harissa, sliced tomato, and brined olives.

Cook’s Notes

• Use floury, starchy potatoes like Russet or Maris Piper; waxy varieties will give a gluey, dense texture.
• Drying the potatoes well after boiling is the key to a fluffy, non-watery mixture that crisps properly in the oil.
• Chilling the breaded cakes before frying prevents them from cracking or leaking potato into the oil.
• Maintain oil temperature between 170–175°C (340–350°F); too cool and the cakes absorb oil, too hot and they brown before heating through.
• For an authentic Moroccan sandwich, split a round of khobz, spread with harissa, layer with the sliced potato cake, add sliced tomato, lettuce, and olives.

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