Makouda Sandwich
These flavorful Moroccan potato fritters, known as makouda, are seasoned with herbs and spices, then pan-fried until golden. Served warm in crusty bread with a simple tomato sauce and fresh herbs, they make a satisfying vegetarian sandwich or snack.
En original opskrift af Forkin
- Tid i alt
- 50 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 708 kcal
Allergenoplysninger: kan indeholde æg og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
fritters
- 500 gpotato, peeled and cubed
- 2 spsk.fresh cilantro, finely chopped
- 2 spsk.fresh parsley, finely chopped
- 2 fedgarlic, minced
- 1 tsk.cumin powder
- 1 tsk.paprika
- 0,5 tsk.turmeric powder
- 0,25 tsk.cayenne pepper(valgfrit)
- 1 tsk.salt
- 0,5 tsk.black pepper
- 1 stk.egg, beaten
- 2 spsk.all-purpose flour
- 0,5 kopvegetable oil, for frying
sandwich
- 4 stk.crusty bread, baguette or similar, cut into serving-sized pieces
sauce
- 1 kopcanned crushed tomato
- 1 spsk.olive oil
- 1 fedgarlic, minced
garnish
- 1 spsk.fresh cilantro, chopped, for garnish
Udstyr
paper towels · large bowl · large pot · small saucepan · skillet · potato masher
Fremgangsmåde
Trin for trin
- 1
Boil the cubed potatoes in salted water until very tender, about 15-20 minutes.
Ca. 20 min.
- 2
Drain the potatoes well and mash them thoroughly in a large bowl until smooth. Let them cool slightly.
Ca. 5 min.
Kokkens note: Ensure there are no lumps for a smooth fritter texture.
- 3
Add the chopped fresh cilantro, parsley, minced garlic, cumin powder, paprika, turmeric powder, cayenne pepper (if using), salt, and black pepper to the mashed potatoes.
Ca. 2 min.
- 4
Mix in the beaten egg and all-purpose flour until everything is well combined and forms a thick, cohesive dough.
Ca. 2 min.
- 5
Form the potato mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick.
Ca. 5 min.
Kokkens note: Wet your hands slightly to prevent sticking.
- 6
Heat the vegetable oil in a large skillet or frying pan over medium heat.
Ca. 1 min.
Kokkens note: The oil should be hot enough to sizzle when a small piece of potato is dropped in.
- 7
Carefully place the makouda patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
Ca. 15 min.
Kokkens note: Adjust heat as needed to prevent burning.
- 8
Remove the fried makouda and place them on a plate lined with paper towels to drain excess oil.
- 9
While the makouda are frying, prepare the tomato sauce. Heat the olive oil in a small saucepan over medium heat.
Ca. 1 min.
- 10
Add the minced garlic and cook for 30 seconds until fragrant.
Ca. 1 min.
Kokkens note: Do not let the garlic brown.
- 11
Pour in the canned crushed tomatoes, season with a pinch of salt and pepper, and simmer for 5-7 minutes, until slightly thickened.
Ca. 7 min.
- 12
To assemble the sandwiches, slice open the crusty bread pieces. Spread a spoonful of the tomato sauce inside each.
Ca. 2 min.
- 13
Place 2-3 makouda fritters into each bread piece.
Ca. 1 min.
- 14
Garnish with fresh chopped cilantro before serving warm.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 708,2kcal
- Protein
- 16,3g
- Kulhydrat
- 84,1g
- Fedt
- 34,5g
- Kostfibre
- 7,7g
- Sukker
- 6,5g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover makouda and tomato sauce separately in airtight containers in the refrigerator.
Reheat makouda in a dry skillet or oven until warmed through. Reheat sauce gently on the stovetop.