Kuku Seebzamini – Potato Patties (Edit recipe)

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I am cuckoo for kuku! Come to think of it, all Iranians are cuckoo for kuku! So what exactly is kuku that has gotten a whole nation and an entire race of people to fall madly in love? Well, you say frittata, and I say kuku; you say (Spanish) tortilla, I say kuku . . . and we are saying the same thing – almost! Kuku is an Iranian egg-based dish that has a combination of different vegetables and/or meat mixed into the egg mixture and is baked or pan-fried to create a light and fluffy savory delight.

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 4

Ingredients

4 Russet Potatoes, medium (about 900 grams)
1 Onion, small, (grated and juice squeezed out)
1 tsp Salt
.5 tsp Ground Fresh Black Peppercorns
1 tsp Turmeric Powder
2 tsp Dried Mint, (optional)
2 Eggs
2 Tbsp Breadcrumbs, (adjust as necessary)
.5 cup Avocado Oil, (adjust as needed for frying)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized pot, cover the potatoes with water and boil over medium heat for about 20 minutes or until they are almost fully cooked.
Drain and set them aside until cooled.
Once cooled, peel the potatoes and grate them into a large mixing bowl.
Grate the onions, squeeze and discard the juice. Add the onion pulp to the mixing bowl.
Add the remainder of the ingredients with the exception of the oil and mix well.
The potato mixture should not be wet or too sticky. Adjust by adding more breadcrumbs if necessary.
Using your hands, shape small oval or round patties, roughly about 3-4 inches wide and no more than 1/2 inch thick.
Heat a large frying pan over medium heat with about 1/4 cup of oil.
Place the patties in the frying pan and cook them in batches, about 4-5 minutes on each side.
Add more oil as necessary until all the patties have been cooked.
Once properly cooked, remove from the pan and place on paper towels to remove any excess oil.
Kuku is often served with flatbreads, sides of fresh herbs, tomatoes, pickles, olives or yogurt.

Notes

A 1/4 teaspoon of ground saffron mixed with 1 tablespoon of water can be added for additional flavor and color. // Bread crumbs can be eliminated and replaced with 1 tablespoon of starch. // Alternatively, Kuku can also be made in one batch instead of individual patties. Pour the entire potato batter into an oiled frying pan and cook on medium heat for 15 minutes, covered. Carefully flip the Kuku, add more oil and cook uncovered for 10 more minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	428
Fat:	28 g
Carbohydrates:	34 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	553 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.