Stuffed potato croquettes

Stuffed potato croquettes

A Month in Marrakesh
David Loftus

You can also add chopped green olives to the filling and serve with harissa dipping sauce if you want.


Quantity Ingredient
1kg potatoes, peeled and boiled
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
flour, for dusting
2 hard-boiled eggs, peeled and cut into eighths
150g fine breadcrumbs
1 egg
vegetable oil, for frying


Quantity Ingredient
2 tablespoons olive oil
200g minced beef
2 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon flat-leaf parsley, finely chopped
1 teaspoon see method for ingredients
150ml cold water
sea salt
freshly ground black pepper
40g fine breadcrumbs
1 egg, beaten

To serve

Quantity Ingredient
lemon wedges


  1. To make the filling, heat the oil in a frying pan over a medium heat, then add the minced beef and brown for 5 minutes. Transfer to a bowl.
  2. Add the garlic and onion to the frying pan and sauté for about 3–5 minutes, or until softened. Add the cinnamon, nutmeg, parsley, tomato purée, cooked minced beef and 150ml water and season with salt and pepper. Cook for about 10 minutes until the liquid reduces to a thick consistency, then transfer to a bowl and set aside to cool. Once cool, add breadcrumbs and egg and mix until combined.
  3. Mash the potatoes. Add the paprika, cumin and turmeric and mix until well combined, then knead into a dough.
  4. Roll the dough out on a lightly floured surface until about 1cm thick, then use a 6cm biscuit cutter to make twelve rounds in the dough. Place a heaped teaspoon of the filling in the middle of each round and top with a piece of hard-boiled egg. Fold the potato dough carefully over the filling to create golf ball-like shapes. Repeat the process with the remaining dough and filling. Refrigerate for at least 30 minutes.
  5. Meanwhile, place the breadcrumbs on a plate and beat the egg in a bowl. Remove the croquettes from the refrigerator. Dip each croquette in the beaten egg and then roll in breadcrumbs.
  6. Heat the vegetable oil in a saucepan to 175°C, then deep–fry the croquettes for about 5 minutes, or until golden coloured. Transfer to kitchen paper to drain, then serve on a platter with lemon wedges.
North African
A Month in Marrakesh
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