Middle Eastern · Lunch
Spicy Potato Sandwich
A Middle Eastern vegetarian pita sandwich featuring a pan-fried mashed potato patty bound with egg and flour, spiced with cumin, coriander and chili, layered with tahini-yogurt sauce, pickled cucumber, tomato and parsley.
$3
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
568Calories
16.2gProtein
24.1gFat
69.8gCarbs
5.2gSugar
9.8gFiber
896mgSodium
71mgChol
3.9gSat Fat
1420mgPotassium
176mgCalcium
4.8mgIron
0.2mcgVitamin B12
22mgVitamin C
vegetarian
high-fiber
low-cholesterol
spice-route
hidden-gems
vegetarian
Instructions
1
Prep
Boil potato in salted water over high heat for 12 minutes until tender, then drain and mash until smooth. Stir in egg, flour, cumin, coriander, chili powder, turmeric, garlic, salt and pepper.
2
Chill
Rest the potato mixture in the refrigerator for 10 minutes until firm enough to hold its shape.
3
Fry
Heat 1 tbsp olive oil in a nonstick skillet over medium heat and fry the potato patty for 4 minutes per side until deep golden and crisp.
4
Plate
Split the pita open, spread tahini mixed with yogurt and lemon juice inside, layer with pickled cucumber and tomato, tuck in the fried patty, scatter with parsley and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g potato
- 22 eggs
- 2 tbsp2 tbsp all-purpose flour
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp turmeric
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp olive oil, divided
- 22 pita (120g)
- 3 tbsp46g tahini
- 2 tbsp30g plain yogurt
- 2 tsp2 tsp lemon juice
- 66 thin slices pickled cucumber
- 4 slices4 slices tomato
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
