Crispy cumin potato jacket recipe
- Cuisine: Moroccan
- Prep Time: 30 min(s)
- Cook Time: 15 min(s)
- Serves 4
This tasty and simple side dish accompanies any kind of fish, meat or chicken. Any variety of potato can be used, but chef Hassan M'Souli from Sydney's Out of Africa Restaurant recommends using washed potatoes.
Ingredients4 very large potatoes, scrubbed
1 sprig thyme
2 tsp salt
1 tbsp cumin seeds
2 eggs, beaten
Vegetable oil, for frying
PreparationPlace the potatoes, thyme and half the salt in a saucepan. Cover with water and boil for about 30 minutes or until soft on the inside. Remove from the pan to cool.
Meanwhile, roast the cumin seeds in a dry frying pan until fragrant. When cool, crush the cumin seeds in a mortar and pestle.
Leaving the skin on, cut the potatoes lengthwise and scoop out most of the flesh (leave about 0.5cm of flesh in the jackets). Cut the jackets into bite size pieces.
Combine the cumin and remaining salt, and sprinkle onto the potato jackets. Dip into the egg and deep-fry in hot oil until crisp. Serve immediately.
If you enjoyed this Crispy cumin potato jacket recipe then browse more Moroccan recipes, side dish recipes, vegetarian recipes, arabic radio recipes, easy recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 56 Moroccan Restaurants.
|1.||Builders Arms Hotel, bandroom||Fitzroy|
|2.||Moroccan Soup Bar||Fitzroy North|
|5.||Out of Africa||Manly|
|6.||Kazbah On Darling||Balmain|
|7.||Cafe Mint||Surry Hills|
|9.||Little Moorish Restaurant||East Perth|
Featured Food & Recipes
Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder. It will be distributed through the paella evenly giving a better colour and flavour to the finished dish.
Ground corn meal, a staple in South and Central American cuisines and used to make tortillas, pastries and fillings for snacks like tamales and pupusas.