Maakouda

Mash the potatoes in a large bowl. Add the remaining filling ingredients, season, then mix well. Set 1 tsp aside for later (see Shelina’s tips) then take a spoon or ice cream scoop and measure and roll into 12 equal-sized balls. Flatten each ball into a patty and set aside on a tray.

To make the batter, put the flour, paprika, turmeric and a pinch of salt into a large bowl and mix well with a balloon whisk. Make a well in the middle of the flour, then gradually whisk in 250ml warm water, to make a thin pancake-type batter. Go slowly with the water at the start, as it’s easier to beat out lumps while it is still thick.

Pour the oil into a large, deep saucepan and set it over a medium heat. It’s ready for cooking when the oil reaches 180°C on a kitchen thermometer – or test it with some of the potato mixture (see Shelina’s tips). Dip the potato discs into the batter 1 at a time, let the excess batter drip off, then place carefully into the pan. Fry 4 discs at a time, until deep golden on the outside and piping hot in the middle, for around 3-4 minutes.

Lift from the oil using a slotted spoon and drain on a baking tray or plate, lined with kitchen paper. Keep warm in a low oven, if liked. Serve 3 patties crushed into each baguette, then add the lettuce and slather with harissa ketchup.