Maakouda and Chickpea Salad Plate with Harissa Yoghurt
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Ingredients
- 600 g potatoes, peeled and diced
- 2 garlic cloves
- 2 tsp ground cumin
- 2 egg, beaten
- 3 tbsp plain flour
- 400 g chickpeas, drained and rinsed
- 3 tomatoes, finely diced
- 150 g natural yoghurt
- 1 tbsp harissa paste
- 100 ml sunflower oil, for frying
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 17.4 g
- Carbohydrate
- 48.9 g
- of which sugars
- 7 g
- Fat
- 30.3 g
- of which saturates
- 4.8 g
- Fibre
- 10.7 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12-15 minutes until tender, then drain and mash well with the garlic and ground cumin.
- 2
Stir the beaten eggs and plain flour into the mash and season well, then shape into 12 small patties.
- 3
Heat the sunflower oil in a frying pan and fry the patties for 3-4 minutes each side, until deep golden and crisp.
- 4
Toss the chickpeas and tomatoes together and divide between plates.
- 5
Mix the natural yoghurt with the harissa paste, then serve the maakouda alongside the chickpea salad with the harissa yoghurt spooned over.
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