Algerian spiced potato fritters (Maakouda)

1. Peel and dice the potatoes and cook in salted water for 15 minutes until tender; drain and let them steam dry thoroughly.

2. Mash with a potato masher or fork, then leave to cool to lukewarm.

3. Add the eggs, finely chopped parsley, crushed garlic, turmeric, cumin, flour, salt and pepper and mix well.

4. With wet hands, shape 8-10 flat, palm-sized patties.

5. Heat 1 cm of oil in a frying pan and fry the patties for 3-4 minutes per side until golden and crisp.

6. Drain on kitchen paper and serve warm with lemon or harissa.

Tip: Maakouda is a favourite of Algerian and Tunisian Ramadan tables and street sandwiches, often eaten in a baguette. Let the potatoes steam dry well, otherwise the patties won't hold their shape. You can also mix tuna into the mixture, another popular version.