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Moroccan Mashed Potato Cakes with Honey Harissa Yogurt & Rainbow Carrot Salad

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Prep Method: Pan Fried


AppetizerMain Dish

Cook Time

20 Mins


Serves 6



Mashed Potato Cakes

  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon caraway seeds
  • 3 cups cold mashed potatoes, prepared without milk or butter
  • 1/2 cup all-purpose flour, plus extra for forming patties
  • 1 large egg
  • 2 cloves minced garlic
  • 1/4 cup thinly sliced green onion
  • 2 Tablespoons chopped cilantro
  • 1/4 cup golden raisins
  • 3 Tablespoons chopped pimiento stuffed green olives
  • 1 cup canned chickpeas, rinsed & drained
  • 1/4 cup chopped smoked almonds
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon ground cardamom
  • 1 pinch cayenne pepper
  • Several pinches salt & black pepper, divided
  • 1/2 cup vegetable oil, divided
  • 3/4 cup panko bread crumbs

Honey Harissa Yogurt

  • 1 cup Greek yogurt
  • 1 Tablespoon harissa
  • 1/2 Tablespoon honey
  • 1 pinch of salt
  • Snipped chives

Rainbow Carrot Salad

  • 4 medium rainbow carrots, shaved into long ribbons
  • 6 thick asparagus spears, shaved into long ribbons
  • 2 cups loosely packed arugula
  • 1 1/2 Tablespoons orange marmalade
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons extra virgin olive oil
  • 1/4 teaspoon ground ginger
  • 1 pinch salt & black pepper
  • 2 Tablespoons chopped pistachios


Mashed Potato Cakes

  1. In a large dry skillet over medium high heat add the mustard seeds.
  2. Cook for 1 minute, then add caraway seeds & cook for 20-30 seconds longer or until fragrant & toasted. Add seeds to a large bowl along with the remaining mashed potato cake ingredients except for the oil & panko.
  3. Mix together just until incorporated. Add a couple Tablespoons of the oil at a time to the skillet.
  4. Turn heat back up to medium high.
  5. Pour the panko into a shallow dish & season with a pinch of salt & black pepper.
  6. Using floured hands, form potato mixture into 12 patties.
  7. Press potato cakes into the panko to coat both sides.
  8. Flatten cakes so they are less than half an inch thick.
  9. Fry in batches until golden brown on each side, adding extra oil as necessary. Drain on paper towels.

Honey Harissa Yogurt

  1. In a small bowl whisk together the yogurt, harissa, honey, & a pinch of salt. Spoon over potato cakes & sprinkle with chives.

Rainbow Carrot Salad

  1. In a medium bowl add the carrots, asparagus, & arugula.
  2. In another small bowl whisk together the marmalade, lemon juice, olive oil, ginger, & a pinch of salt & black pepper. Pour over the carrot mixture. Add pistachios & toss to coat.
  3. Serve salad alongside the potato cakes.

You may also like our Moroccan Potatoes with Roasted Cauliflower, Coriander and Harissa recipe.


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Recipe By: Crystal Schlueter

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