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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 your guests with flavorful and vibrant Persian herb potato cakes.
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 water on high heat for 20 minutes until soft. Drain and let cool. Peel and grate the potatoes coarsely into a bowl.
- Combine the cucumber, tomato, onion, oil, lime juice, and mint in a bowl to make the vegetable shirazi salad.
- In a bowl, whisk the eggs and mix in the onion, parsley, chive, turmeric, and baking powder. Season with salt and pepper, then gently fold in the potato until evenly incorporated.
- In a large non-stick pan, heat oil over medium heat, then lower the heat. Spoon four 1/4-cup portions of potato mixture into the pan. Cook until crispy and golden on both sides for 3-5 minutes. Transfer to a paper towel-lined plate, cover with foil, and repeat process with remaining mixture in two more batches.
- Divide the kookoo onto plates and garnish with yogurt and Shirazi salad.