Maakouda Sandwich
Crispy pan-fried potato and herb patties layered in soft bread with preserved lemon and cilantro. A beloved Moroccan street food ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 7g
Ingredients
- 1 lb waxy potatoes (such as Yukon Gold)
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 1 whole preserved lemon, finely minced
- 4 tbsp olive oil
- 1 pinch salt and pepper to taste
- 2 whole soft flatbread or rolls
Instructions
- 1
Boil potatoes in salted water until fork-tender, ~12 minutes.
- 2
Drain potatoes, cool slightly, then peel and mash until smooth with no lumps.
- 3
Fold parsley, cilantro, and preserved lemon into mashed potatoes. Season generously with salt and pepper.
- 4
Heat 2 tbsp olive oil in a 10-inch skillet over medium-high until shimmering, ~1 minute.
- 5
Form potato mixture into 4 patties about 3 inches wide and 0.75 inches thick.
- 6
Slide patties into skillet and cook 3 minutes per side until golden-brown edges form.
- 7
Transfer to a paper towel. Add remaining 2 tbsp oil and repeat with remaining patties.
- 8
Warm flatbread briefly in the skillet, ~30 seconds per side.
- 9
Layer 2 patties into each bread. Serve hot with extra cilantro if desired.
Tools you’ll need
- pot
- colander
- fork
- mixing bowl
- 10-inch skillet
- spatula
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