Leek maakouda with zaatar labneh sauce
30
20
4 (12 patties)
No
Ingredients
- 625 ml (2 1/2 cups) of plain mashed potatoes (no milk or butter)
- 250 ml (1 cup) of thinly sliced leeks
- 1 egg
- 45 ml (3 tablespoons) of parsley, chopped
- 2.5 ml (1/2 teaspoon) of ground turmeric
- 5 ml (1 teaspoon) of ground cumin
- Good pinch of cinnamon
- Salt and pepper to taste
- Sufficient flour on a plate
- Sufficient canola oil
Preparation
Side-by-side mode- In a pan, sauté leeks in a bit of oil over medium-high heat for 3 to 4 minutes.
- In a bowl, mix the mashed potatoes, leeks, egg and spices. Adjust seasoning if necessary.
- Form patties (maakouda) with about 60 ml (1/4 cup) of the preparation.
- Coat the maakouda generously in the flour and shake off the excess.
- In a large pan, heat 5 ml (1 teaspoon) of canola oil over medium-high heat.
- Fry patties for 1 to 2 minutes on each side. Keep warm on a paper towel.
- Mix the labneh (or Greek yogurt) and the zaatar.
- Serve maakouda with sauce and lemon wedges.
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