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Kookoo (potato omelettes)
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Prep Time:
20 minutes
20 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
70 minutes
70 minutes
Impress with vibrant Persian potato cakes bursting with flavorful herbs and spices.
Ingredients:
- 5 (about 600g) potatoes, unpeeled
- 6 eggs
- 1 onion, coarsely grated
- 62.50 ml chopped fresh continental parsley
- 62.50 ml chopped fresh chives
- 1 tsp ground turmeric
- 4.00 gm baking powder
- 250ml (1 cup) sunflower oil
- 70g (1/4 cup) Greek-style natural yoghurt
- 2 small Lebanese cucumbers, finely chopped
- 1 large vine-ripened tomato, finely chopped
- 1 small red onion, finely chopped
- 36.40 gm olive oil
- 21.00 gm fresh lime juice
- 20.00 ml dried mint leaves
Instructions:
- Boil the potatoes in a large saucepan of boiling water until soft, about 20 minutes. Drain and let cool. Peel and grate the potatoes into a bowl.
- Prepare the refreshing vegetable shirazi salad by tossing together cucumber, tomato, onion, oil, lime juice, and mint in a bowl.
- Combine whisked eggs with onion, parsley, chive, turmeric, baking powder, salt, and pepper in a bowl. Mix in the potato until fully incorporated.
- Start by heating oil in a large non-stick frying pan over medium heat, then lower the heat. Add four 1/4-cup portions of potato mixture to the pan. Cook for 3-5 minutes on each side until crispy and golden. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat in 2 more batches with the rest of the potato mixture.
- Spoon kookoo onto serving plates and garnish with yoghurt and shirazi salad.