Kuku sibzamini (potato kuku)

Name: Kuku sibzamini (potato kuku)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: Persian
Ingredients: 450 g Potato; 165 g Eggs; 90 g Onion; 2 g Turmeric; 18 g Olive oil; 90 g Taftoon bread

Grated potato and egg fried into a soft cake — lighter than kotlet and good cold in bread.

LunchPersianVegetarianEasyNutri-Score B–C

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Prep: 15 min
Cook: 20 min
Serves: 3 people

Nutrition per serving

350kcal per serving

Protein13 g

Carbs46 g

Fat13 g

Fiber5 g · 18% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (6)

Potato450 g
Eggs165 g
Onion90 g
Turmeric2 g
Olive oil18 g
Taftoon bread90 g

Method

1
Boil and cool the potatoes, then grate them.
2
Grate the onion and squeeze it dry.
3
Beat the eggs with the turmeric and fold in the potato and onion.
4
Pour into an oiled pan, cover, and cook gently until set, then flip to colour the second side.
5
Cut into wedges and serve with taftoon.

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