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.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 708 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
fritters
- 500 gpotato, peeled and cubed
- 2 tbspfresh cilantro, finely chopped
- 2 tbspfresh parsley, finely chopped
- 2 clovegarlic, minced
- 1 tspcumin powder
- 1 tsppaprika
- 0.5 tspturmeric powder
- 0.25 tspcayenne pepper(optional)
- 1 tspsalt
- 0.5 tspblack pepper
- 1 pcsegg, beaten
- 2 tbspall-purpose flour
- 0.5 cupvegetable oil, for frying
sandwich
- 4 pcscrusty bread, baguette or similar, cut into serving-sized pieces
sauce
- 1 cupcanned crushed tomato
- 1 tbspolive oil
- 1 clovegarlic, minced
garnish
- 1 tbspfresh cilantro, chopped, for garnish
Equipment
paper towels · large bowl · large pot · small saucepan · skillet · potato masher
The method
Step by step
- 1
Boil the cubed potatoes in salted water until very tender, about 15-20 minutes.
About 20 min
- 2
Drain the potatoes well and mash them thoroughly in a large bowl until smooth. Let them cool slightly.
About 5 min
Cook’s 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.
About 2 min
- 4
Mix in the beaten egg and all-purpose flour until everything is well combined and forms a thick, cohesive dough.
About 2 min
- 5
Form the potato mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick.
About 5 min
Cook’s note: Wet your hands slightly to prevent sticking.
- 6
Heat the vegetable oil in a large skillet or frying pan over medium heat.
About 1 min
Cook’s 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.
About 15 min
Cook’s 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.
About 1 min
- 10
Add the minced garlic and cook for 30 seconds until fragrant.
About 1 min
Cook’s 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.
About 7 min
- 12
To assemble the sandwiches, slice open the crusty bread pieces. Spread a spoonful of the tomato sauce inside each.
About 2 min
- 13
Place 2-3 makouda fritters into each bread piece.
About 1 min
- 14
Garnish with fresh chopped cilantro before serving warm.
About 1 min
Per serving
Nutrition
- Calories
- 708.2kcal
- Protein
- 16.3g
- Carbs
- 84.1g
- Fat
- 34.5g
- Fibre
- 7.7g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.