Spiced Maakouda Flatbread Wrap with Tomato and Coriander Salad
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Ingredients
- 600 g potatoes, peeled and diced
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 2 egg, beaten
- 3 tbsp plain flour
- 3 tomatoes, finely diced
- 3 tbsp fresh coriander, chopped
- 4 flatbreads
- 100 ml sunflower oil, for frying
Nutrition (per serving)
- Calories
- 592 kcal
- Protein
- 13.8 g
- Carbohydrate
- 63.3 g
- of which sugars
- 5.1 g
- Fat
- 29.4 g
- of which saturates
- 4.3 g
- Fibre
- 6.7 g
- Salt
- 0.93 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, ground cumin and paprika.
- 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 tomatoes with the fresh coriander and a pinch of salt.
- 5
Warm the flatbreads, fill with the maakouda patties and tomato salad, roll up and serve.
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