Persian-style potato fritters
Kuku is the Iranian version of a frittata. Today's recipe for kuku sibzamini (try saying that 10 times in a row!) is a little different to the others in the kuku range in that it’s cooked in small batches, producing mini fritters rather than one large kuku.
Recipe and image by: Maman's Kitchen
2 medium potatoes
2tbs chopped parsley or coriander
1tbs chopped chives
1/4tsp black pepper
5tbs olive oil
To garnish: yoghurt, red capsicum, and chopped parsley or coriander.
1. Place potatoes in a saucepan, cover with water and boil until tender (check using a fork). Let them cool and peel.
2. In a bowl, grate the potatoes.
3. Add eggs, turmeric, chopped herbs, salt and pepper, and mix well.
4. Heat 3tbs oil in a frying pan. Scoop up a heaped spoonful of the mixture and place in the pan. Flatten the mixture using the back of a spoon. Repeat this step, until you have a few fritters in the pan at any one time.
5. Check when brown, flip over to cook other side, then remove from pan when ready.
6. Repeat steps 4 and 5 for the remaining mixture, adding extra oil to the pan as needed.
7. Drizzle Greek yoghurt on fritters, and garnish with chopped red capsicum, parsley or coriander. The cucumber & mint yoghurt dip goes very well with the fritters.