Algerian Maaqouda with a Spicy Tomato & Pepper Sauce

These cripsy potato fritters are a popular snack in north africa. This delicious potato dish can be served warm with a spicy sauce or cold with a garlicy sour cream dip - the perfect snack for on the go!

Ingredients - serve 3

The potato fritters:

500g potatoes

1 egg

2 tbsp. bread crumbs

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cumin

1/2 bunch parsley

some flour

salt and pepper

oil for frying

The tomato-pepper sauce:

1 yellow bell pepper

1 red bell pepper

400g tomato puree

1 small onion

2 garlic cloves

some olive oil

salt and pepper

Method

Cook potatoes, peel and mash. Add egg, bread crumbs and spices and combine. Wash parsley and chop leaves finely. Fold chopped parsley into the dough and season well with salt and pepper. Let rest for about 30 minutes.

Peel onion and garlic and chop finely. Wash bell peppers, remove stem and seed and cut to cubes. Heat some olive oil in a an and cook onions until glassy. Add in garlic and cook until garlic turns golden. Pour in tomato puree and let simmer at medium heat for about 5 minutes. Blend tomato sauce until smooth, then add in pepper. Season well with salt and pepper and let simmer for another 5 minutes.

Divide dough into portions and form patties with flour dusted hands. Heat up plenty of oil in a large pan and fry potato fritters from both sides, until golden brown. Pat dry with a kitchen towel to remove some of the oil. Serve with spicy tomato & pepper sauce.

They are also incredible delicious when served cold with a garlicy sour cream dip!