Begin by prepping the ingredients. Peel and dice the potatoes, then peel and finely chop the garlic cloves.

Cook the potatoes by steaming or boiling them until they are soft and easy to mash, about 20 minutes. Drain and let them cool slightly.

In a large bowl, mash the cooked potatoes until they are smooth and lump-free.

Combine the mashed potatoes with eggs, garlic, breadcrumbs, flour, parsley, cumin, turmeric, salt, and pepper. Mix thoroughly to incorporate all ingredients.

Chill the mixture in the refrigerator for at least 30 minutes to blend the flavors and make patty formation easier.

Shape the chilled potato mixture into small patties, approximately 2 inches in diameter. Continue until all the mixture is used.

Coat each patty in flour, ensuring even coverage. Repeat with all the patties.

Heat the oil in a deep skillet or frying pan over medium heat.

Fry the patties in the hot oil until they are golden brown and crispy on both sides, about 3-4 minutes per side.

Remove the patties from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve the maakouda hot as an appetizer, snack, or alongside a meal.