Maakouda

Method

1. 1 Boil potatoes with their skins on for 25 minutes, then peel and mash them while still hot until smooth.
2. 2 Let the potatoes cool completely before mixing in the eggs; hot potatoes will cook the eggs until they crumble and the pancake will fall apart.
3. 3 Mix minced garlic, coriander, turmeric, cumin, chili powder, and flour, then season with salt.
4. 4 Roll into balls and flatten to 1.5 cm, then roll in a little flour to dry the surface.
5. 5 Deep-fry at 180 degrees for 3 minutes on each side until golden brown and crispy, then sandwich it in bread with harissa sauce – this is a popular way to eat it in Casablanca.

With an appliance

• Air fryer 40 min

  For step 5: spray oil on both sides and bake at 195 degrees for 14 minutes, turning at the 8th minute. For a thinner crust, add 10g of flour to help the pastry hold its shape.