Kuku Sibzamini (Persian Potato Patties)
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.
Servings: 6 servings
Ingredients
- 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.
Video
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