Moroccan Maakouda Sandwich
Crispy pan-fried potato and herb fritters tucked into warm bread with tangy harissa mayo. A beloved Moroccan street food sandwich ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 485
- Protein
- 9g
Ingredients
- 1 lb potatoes, waxy (such as red or fingerling)
- ½ cup fresh cilantro or parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons harissa paste
- ¼ cup vegan mayonnaise
- 2 pieces flatbread or pita (2 pieces)
Instructions
- 1
Place potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to medium and simmer until a fork slides through the largest potato with no resistance, about 12 minutes. Drain in a colander.
- 2
Once cool enough to touch, peel the skin off each potato by rubbing gently under cool running water or with your fingers — the skin should slip away easily.
- 3
Place peeled potatoes in a medium bowl and use a fork or potato masher to break them into pieces about the size of chickpeas — leave them chunky, not smooth.
- 4
Add 0.5 teaspoon salt, 0.25 teaspoon pepper, the minced garlic, and the chopped cilantro to the bowl and stir gently until just combined.
- 5
In a small bowl, whisk together the vegan mayonnaise and harissa paste until uniform and the color is a light orange-pink, about 20 seconds.
- 6
Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.
- 7
Using a spoon or your damp hands, form the potato mixture into 8 oval patties, each about 2.5 inches long and 1 inch thick, and place them in the hot oil — you should hear a steady sizzle.
- 8
Cook without moving for 3 minutes, until the bottom is golden brown and the edges are darker, about the color of peanut butter.
- 9
Using a thin spatula, flip each patty over and cook the second side for 2 minutes, until golden and crispy, then transfer to a plate lined with paper towels.
- 10
Warm the flatbread in the same skillet over medium heat for 30 seconds on each side — it should puff slightly and turn golden.
- 11
Spread 1.5 tablespoons harissa mayo on the inside of each warm flatbread, then place 4 maakouda patties inside each one.
- 12
Cut each sandwich diagonally in half and serve immediately while the maakouda are still warm and crispy.
Tools you’ll need
- large pot
- colander
- fork or potato masher
- medium bowl
- small bowl
- whisk
- 12-inch nonstick skillet
- spoon or damp hands
- thin spatula
- paper towels
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
