Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, minty potato frittata(kuku). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Minty potato frittata(kuku) is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Minty potato frittata(kuku) is something that I have loved my whole life. They’re fine and they look wonderful.
This Kuku simzamini( persian potato frittata) was my childhood favourite. They are easy to make and tasty. Warm and cold both are good.
To begin with this recipe, we have to prepare a few ingredients. You can cook minty potato frittata(kuku) using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Minty potato frittata(kuku):
- Prepare 400 grams potatoes
- Prepare 4 large eggs
- Make ready Half teaspoon turmeric powder
- Take Salt
- Take Cooking oil
- Take 2 tea spoons dried mint
- Take One-third teaspoon baking powder
- Prepare 1 table spoon chopped walnuts(optional)
Once potato is fork tender, drain water and rinse potatoes with cold water to reduce temperature. Peel the potato (it peel very easily after cooking) and mash it right in the same pot. Sweet Potato & Feta Frittata With Pea & Mint Salsa: Sophie Richardson, Pique Food. Preparation - cook the potato in boiling water - peel them - in a big bowl, grate the potatoes and onion. - add turmeric, salt, pepper, and four eggs - mix them together - in a hot pan, pour generously clarified butter/ghee - add the mix and cover the pan with its lid.
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.
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. Some American potato cakes recipes call for breadcrumbs to coat the patties before frying.
So that is going to wrap it up with this exceptional food minty potato frittata(kuku) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
