Kuku Sib Zamini (Potato Kuku)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Boil the potatoes in salted water until very tender, then drain and mash them thoroughly until smooth. Let them cool slightly.

   Ca. 15 min.

   Kokkens note: Ensure the potatoes are completely mashed to avoid lumps in the kuku.

2. 2

   In a large bowl, combine the cooled mashed potato, eggs, yellow onion, turmeric, salt, and black pepper.

   Ca. 2 min.

3. 3

   If using, stir in the fresh parsley.

   Ca. 1 min.

   Kokkens note: Parsley adds a fresh, herbaceous note.

4. 4

   Mix all ingredients well until a uniform batter forms.

   Ca. 1 min.

5. 5

   Heat the vegetable oil in a large non-stick skillet over medium heat.

   Ca. 2 min.

   Kokkens note: Use enough oil to generously coat the bottom of the pan.

6. 6

   Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly to form small patties.

   Ca. 2 min.

   Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

7. 7

   Cook for 4-6 minutes per side, or until golden brown and cooked through.

   Ca. 10 min.

   Kokkens note: Adjust heat as needed to prevent burning while ensuring they cook evenly.

8. 8

   Remove the kuku from the skillet and place them on a plate lined with paper towels to absorb excess oil.

   Ca. 1 min.

9. 9

   Serve warm with a side of yogurt, pickles, or a fresh herb salad.