Crispy on the outside and fluffy on the inside, this moroccan recipe is sure to please!
Peel and dice your potatoes into roughly 1-inch squares. Place in microwave-safe bowl with a plate on top and cook on high heat for 8 minutes or until soft (if you don't have a microwave, boil until soft).
Finely chop coriander (or any other fresh herb you'd prefer), set aside.
Let the potatoes cool enough for you to be able to handle them, and then mash them until completely smooth. Add your egg and chopped coriander to the cool mashed potatoes. Add salt, turmeric, ras al hanout, salt, pepper, baking powder and mix thoroughly. Add half of the flour onto a plate, set aside the other half and use as needed.
Shape equal amounts of mashed potato mixture into a ball and flatten slightly. Coat flattened potato mixture in flour, set aside. Repeat until you're out of mashed potatoes.
Heat up frying oil in a small pot, wok or small sauce pan on medium-high heat. Add 3-4 fritters at a time, keep turning them around until they're golden (about 3 minutes) then let them cool on a cooling rack, continue with the next batch.
Make Harissa Mayonnaise:
2 Tbsp of Mayonnaise + 1 1/2 Tsp of Harissa + A squeeze of fresh lemon. Mix all together and set aside.
Cut open a small baguette or ciabatta. You can use any bread you like. Scoop 1 tbsp of your harissa mayo and spread it over your bread. Take 3-4 fritters and push them into your bread. Top with fresh tomato slices (or cubes), a few thin cucumber slices, some fresh coriander and some more harissa mayo.
You can use any combination of flavours you like to make your sandwich. A common thing I used to see is mortadella, egg and maakouda sandwiches. Your options are endless, enjoy!