Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, minty potato frittata(kuku). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Minty potato frittata(kuku) is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Minty potato frittata(kuku) is something that I have loved my whole life.
This Kuku simzamini( persian potato frittata) was my childhood favourite. They are easy to make and tasty. Warm and cold both are good.
To get started with this particular recipe, we have to prepare a few components. You can cook minty potato frittata(kuku) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Minty potato frittata(kuku):
- Take 400 grams potatoes
- Prepare 4 large eggs
- Make ready Half teaspoon turmeric powder
- Get Salt
- Take Cooking oil
- Make ready 2 tea spoons dried mint
- Get One-third teaspoon baking powder
- Get 1 table spoon chopped walnuts(optional)
It's really in a league of its own and. Add the vegetable mixture and cook over moderately low heat until lightly browned on the bottom and nearly set. Persian potato cakes use dried mint in the recipe whereas the American version uses green onion. American potato patties have cheese in them (usually cheddar) but Persian potato cakes don't use cheese.
Instructions to make Minty potato frittata(kuku):
- Boil potatoes. When they are cooked and not too hot to handle, peel them and mash them in big bowl
- Add salt,turmeric,mint and chopped walnuts(if using). Crack the eggs and add to kookoo mixture in bowl. Mix them using a whisk or fork.When everything well combine and mixture become smooth,add baking powder and mix gently.
- Heat the oil in non-stick frying pan which has lid. When the oil hot, pour kuku mixture into the pan. Using back of a spoon make it flat and even. Cover the pan. Lower the flame. Let one side of kuku become golden about 30 minutes. Remove the lid. Cut kuku to 4 equal pieces. Turn the pieces and let them cook for about 15 minutes. Both sides should be golden crispy.
- Put kuku pieces on kitchen towel to absorb excess oil.
Some American potato cakes recipes call for breadcrumbs to coat the patties before frying. Pat dry the potatoes and onions. This zucchini frittata is like a vegetable quiche with no crust. So delicate with crispy golden edges. It is a gorgeous frittata with a rich flavor from the addition of spices, which also give an anti-inflammatory boost to the dish.
So that’s going to wrap it up for this special food minty potato frittata(kuku) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
