Name: Marcoude des Legumes
Yield: Serves Two
Ingredients: 25 g/1 oz/¼ cup grated cheese; 25 g/1 oz/¼ cup cooked corn, or canned corn, drained; 2.5 ml/½ tsp ground cumin; salt and ground black pepper; a few coriander (cilantro) sprigs, chopped, plus extra, to garnish; 1 small potato, cubed and boiled; 1 onion, finely chopped; 25 g/1 oz/¼ cup cooked peas; 1 firm tomato, chopped; 1 or 2 fresh green chillies, finely chopped; green salad, to serve; 30 ml/2 tbsp vegetable oil; 2.5 ml/½ tsp turmeric; 2 eggs, beaten; 1 garlic clove, crushed

Preparation info

Serves
Two

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

A Marcoude is a North African Sephardic dish, somewhere between an omelette and a potato cake. This delightfully simple, lightly spiced vegetable recipe is also very popular with Jewish communities in South-Eastern Europe, the Gulf and India, and variations exist using chickpeas, spinach or even sautéed peppers and tomatoes.

Ingredients

30 ml/2 tbsp vegetable oil
1 onion, finely chopped

Method

Heat the vegetable oil in a wok or large pan, and fry the next ten ingredients until they are well blended but the potato and tomato are still firm. Season to taste with salt and ground black pepper.
Increase the heat and pour in the