Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, minty potato frittata(kuku). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This Kuku simzamini( persian potato frittata) was my childhood favourite. They are easy to make and tasty. Warm and cold both are good.
Minty potato frittata(kuku) is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Minty potato frittata(kuku) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this 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 can achieve it.
The ingredients needed to make Minty potato frittata(kuku):
- Make ready 400 grams potatoes
- Get 4 large eggs
- Get Half teaspoon turmeric powder
- Get Salt
- Get Cooking oil
- Take 2 tea spoons dried mint
- Make ready One-third teaspoon baking powder
- Make ready 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.
Steps 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 for this exceptional food minty potato frittata(kuku) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
