Moroccan Potato Pancakes. Once they are frozen you can store in zip-top bags. Add lemon juice vinegar and 2 to 3 tablespoons olive oil.
Add the spices and egg mixing well. Serve the potato pancakes with sauce spooned overtop. Place the potato mixture on the griddle flatten with a large spatula and fry for a few minutes until golden.
I serve them with lebneh kefir cheese and a Moroccan-spiced tomato sauce but theyre great right out of the frying pan.
To fry the patties I heated oil in a large pan until a wooden stick inserted in the oil threw bubbles. Then I shaped the potato mass into 2-3 inch patties and fried them - 2-3 minutes on each side. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Transfer to a large shallow baking dish.
