Crispy Maakouda Sandwich with Sardines

Ingredients

• 500 g Floury potatoes (Steamed, then mashed)
• 3 tbsp Lemony chermoula (To flavor the mash; made with garlic, parsley, cilantro, harissa, cumin, paprika, salt, lemon juice, and olive oil)
• 120 g Wheat flour (For the crispy yeasted batter)
• 40 g Cornstarch (Maizena) (Corn flour)
• 1 tsp Active dry yeast
• 1 tbsp Chermoula (For the frying batter)
• 180 ml Warm water (Add gradually until a coating-consistency batter forms)
• Salt (A pinch, for the batter)
• Frying oil (Very hot oil; quantity according to the frying vessel)
• 4 Fresh bread (For assembling the sandwiches)
• 4 tsp Harissa (Estimated quantity for filling the sandwiches)
• 1 boîte Sardines in oil (Drained if necessary; the exact can weight is not specified)
• 1 Onion (Thinly sliced for assembly; estimated quantity)
• 1 Tomato (Sliced for assembly; estimated quantity)
• 2 tbsp Capers (For filling the sandwiches; estimated quantity)

Steps

1. 1

   Set up a steamer basket and steam the potatoes until completely tender in the center, about 20 to 25 minutes depending on their size.

2. 2

   Mash the potatoes while still hot into a smooth purée, without any large lumps.

3. 3

   Add the 3 tablespoons of lemony chermoula to the purée and mix thoroughly to distribute the aromatics evenly.

4. 4

   Lightly moisten your hands, take a portion of the mash, and shape it into a compact patty. Repeat until all the mixture has been used.

5. 5

   In a mixing bowl, combine the flour, cornstarch, and active dry yeast.

6. 6

   Add 1 tablespoon of chermoula, then gradually pour in the warm water while whisking until you have a smooth, fluid batter that is thick enough to coat the patties.

7. 7

   Add a pinch of salt and mix. Cover the batter or simply let it rest in a warm place for 15 minutes so the yeast can activate slightly.

8. 8

   While the batter rests, prepare the toppings: open the sardines, thinly slice the onion, and slice the tomato.

9. 9

   Heat enough oil in a saucepan or deep fryer. The oil must be very hot before cooking so the coating puffs and browns quickly.

10. 10

    Dip each potato patty into the yeasted batter and turn it to coat completely.

11. 11

    Carefully place the coated patties in the hot oil without overcrowding the vessel. Fry them, turning if necessary, until the batter is puffed and beautifully golden.

12. 12

    Drain the crispy maakouda on a wire rack or paper towels.

13. 13

    Open the fresh bread and spread it with harissa. Add the sardines, followed by the onion, tomato, and capers.

14. 14

    Immediately place the hot, crispy maakouda in the bread on top of the sardines and condiments. Serve at once to preserve the contrast between the hot potato and the fresh toppings.

Notes

The recipe does not specify the exact number of patties or the amount of frying oil. The chermoula is used in two stages: 3 tablespoons in the mash and 1 tablespoon in the batter. Drain the sardines well if the sandwich might be too greasy.

Nutrition per serving

• street food
• sandwich
• maakouda
• sardines
• fried
• crispy
• potato
• home cooking