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Kuku Sibzamini (Crispy Persian Potato Patties)

Shadi Hasanzadenemati

4.77 from 17 votes

Jul 20, 2019, Updated Oct 11, 2026

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Kuku sibzamini (also spelled kookoo sibzamini) are Persian potato patties made from mashed russet potatoes, eggs and turmeric, bound with just enough flour and pan-fried until the outside is crisp and the inside stays soft.

These patties are vegetarian, keep in the fridge for days, and they work as lunch, a light dinner, or the filling for one of the best sandwiches I know.

This is the classic recipe. My family sometimes adds dried mint, and I think that is very delicious as well. I have talked about this more in the recipe card.

Growing up in Iran, I ate these everywhere: at home, in my school lunch, and from sandwich shops, where they were tucked into lavash or a baguette with pickles and sometimes tomatoes. So good and definitely very filling.

Kuku Sibzamini and Its Family

In Iran, kuku and kotlet is a whole family of egg-bound dishes, and kuku sabzi, the Persian herb frittata is the best known. Kuku sibzamini is its potato cousin. Kotlet, the Persian meat and potato patties, sits right next to both on the Iranian table, with ground meat folded into a similar potato base.

There is another version of kuku sibzamini made with raw grated potatoes instead of cooked ones. It is closer to latkes, and it is different enough that it deserves its own recipe. This one starts with cooked, mashed potatoes, so the inside is soft and creamy rather than lacy and shredded.

Ingredients

Russet potatoes: Their starch helps the patties hold together. Yukon golds work if that is what you have.

Leftover mashed potatoes work well here too. Skip the boiling and start at the mixing step. Mashed potatoes made with butter, milk or cream are softer than plain boiled ones, so you may need a little more flour to hold the patties together. They are usually already seasoned, so go easy on the salt until you have fried and tasted your test patty.

Eggs: The binding agent, for four potatoes I usually do two large eggs.

Spices: Turmeric is a must, it gives the patties their golden color and warm, earthy flavor. Dried mint is a family addition we all love. Make sure not to use fresh mint.

All-purpose flour: Add it a tablespoon at a time. You want just enough to hold the patties together and no more.

Neutral oil: Fry in a neutral oil such as avocado oil. Strongly flavored oils like coconut oil compete with the turmeric and mint.

How to make Persian style potato patties

Peel and halve the potatoes, cover them with water, add a generous pinch of salt and boil for 25 to 35 minutes, until a knife slides in with no resistance. Drain well.

 Mash the potatoes with a potato masher or a fork. Add the eggs, salt, black pepper, turmeric and dried mint, and mix until everything is evenly combined.

Add it one tablespoon at a time, mixing after each addition. Stop when the mixture holds its shape when you press it. It should feel soft, not doughy.

Wet your hands with cold water so the mixture does not stick to them. We always made them oval, but round works just as well.

Heat the oil in a nonstick pan over medium heat. Hold a toothpick in the oil; when bubbles form around it, the oil is ready. Fry one test patty first (more on that below), then fry the rest in batches for 3 to 5 minutes on each side, until golden and crisp.

 Move the patties to a wire rack so the excess oil drips off and the bottoms stay crisp. Serve warm with tomatoes, pickles and fresh herbs.

Fry One Test Patty First

The goal is a patty that holds together without turning tough or doughy, and that comes down to adding just enough flour. The only reliable way to know is to cook one first. Fry a single patty and taste it for texture, flavor and salt. If it is right, fry the rest in batches. If it falls apart in the pan, lift it out with a slotted spoon, mix a little more flour into the batch, and test again.

You need to watch the oil, too! Too hot and the outside burns before the inside heats through. Too cool and the patties soak up oil and turn greasy instead of crisp.

Turn It Into A Sandwich!

In Iran this is sandwich food. Tuck warm patties into lavash or a baguette with pickles and, if you like, sliced tomatoes. If you want to bake the bread yourself, my homemade lavash bread is the one I use for these.

For a plate instead of a sandwich, serve the patties with flatbread and a simple Mediterranean salad for a vegetarian lunch or dinner.

Make Ahead And Reheat

Kuku sibzamini keep well in an airtight container in the fridge for 3 to 4 days. To reheat, air fry them for a few minutes until hot and crisp again. They also pack well for lunch, which is exactly how I ate them at school. For more dishes like this one, browse my Persian recipes collection.

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4.77 from 17 votes

Kuku Sibzamini (Persian Potato Patties)

By Shadi HasanzadeNemati

Crispy outside and soft inside, these Persian potato patties are made with mashed russets, eggs and turmeric. Serve them warm with pickles and tomatoes, or tuck them into lavash for a classic Iranian sandwich.

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 6 servings

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Ingredients 

1x2x3x

• ▢ 4 russet potatoes, see notes
• ▢ 2 large eggs
• ▢ 1 tsp salt
• ▢ 1/4 tsp black pepper
• ▢ 1/4 tsp turmeric
• ▢ 4 tbsp all-purpose flour, see notes
• ▢ 1/4 cup neutral oil, such as avocado oil, for frying

Instructions 

• Peel and halve the potatoes. Place them in a pot, cover with water, add a generous pinch of salt and bring to a boil. Cook for 25 to 35 minutes, until a knife slides in with no resistance. Drain well.
• Mash the potatoes in a large bowl using a potato masher or a fork.
• Add the eggs and mix well. Add the salt, black pepper and turmeric. Stir well to combine.
• Add the flour one tablespoon at a time, mixing after each addition. The mixture should hold its shape when pressed but should not feel doughy.
• Heat the oil in a nonstick pan over medium to medium high heat. The oil is ready when bubbles form around a toothpick held in it.
• Wet your hands with cold water and shape one patty. Fry it for 3 to 5 minutes on each side, then taste it. If it falls apart, remove it with a slotted spoon and mix a little more flour into the batch. Adjust the salt if needed.
• Shape the remaining mixture into oval or round patties with wet hands and fry in batches, 3 to 5 minutes on each side, until golden and crisp.
• Transfer the patties to a wire rack to drain the excess oil. Serve warm with tomatoes, pickles and fresh herbs, or in lavash or a baguette.

Notes

• Potatoes: Russets work best because of their starch. Yukon gold potatoes are a good substitute. You can also bake the potatoes instead of boiling them: bake at 425°F for 45 to 60 minutes, until tender, then peel and mash.
• Dried mint: The classic recipe does not include it, but my family sometimes adds 1 tablespoon of it and I love it this way. Use dried mint only. Fresh mint turns dark when cooked.
• Flour: The exact amount depends on your potatoes. Add only enough to hold the patties together, and fry one test patty before cooking the rest.
• Oil temperature: Too hot and the patties burn outside before they heat through. Too cool and they absorb oil and turn greasy.
• Storage: Refrigerate in an airtight container for 3 to 4 days. Reheat in the air fryer for a few minutes until hot and crisp.

Nutrition

Calories: 232kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 416mg | Potassium: 621mg | Fiber: 2g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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