Moroccan Maakouda Sandwich

Step 1

Place potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to medium and simmer until a fork slides through the largest potato with no resistance, about 12 minutes. Drain in a colander.

Step 2

Once cool enough to touch, peel the skin off each potato by rubbing gently under cool running water or with your fingers — the skin should slip away easily.

Step 3

Place peeled potatoes in a medium bowl and use a fork or potato masher to break them into pieces about the size of chickpeas — leave them chunky, not smooth.

Step 4

Add 0.5 teaspoon salt, 0.25 teaspoon pepper, the minced garlic, and the chopped cilantro to the bowl and stir gently until just combined.

Step 5

In a small bowl, whisk together the vegan mayonnaise and harissa paste until uniform and the color is a light orange-pink, about 20 seconds.

Step 6

Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 7

Using a spoon or your damp hands, form the potato mixture into 8 oval patties, each about 2.5 inches long and 1 inch thick, and place them in the hot oil — you should hear a steady sizzle.

Step 8

Cook without moving for 3 minutes, until the bottom is golden brown and the edges are darker, about the color of peanut butter.

Step 9

Using a thin spatula, flip each patty over and cook the second side for 2 minutes, until golden and crispy, then transfer to a plate lined with paper towels.

Step 10

Warm the flatbread in the same skillet over medium heat for 30 seconds on each side — it should puff slightly and turn golden.

Step 11

Spread 1.5 tablespoons harissa mayo on the inside of each warm flatbread, then place 4 maakouda patties inside each one.

Step 12

Cut each sandwich diagonally in half and serve immediately while the maakouda are still warm and crispy.