Potato frittata - Kookoo (Iranian)

This cheap and easy, but nutritious recipe is extremely versatile. The ingredients are the every day items that most households would have in their kitchen. Kookoo is an Iranian dish, which I have slightly modified. It could be regarded as the Iranian version of the Italian frittata with a little less eggs. 

In my young days, my family would have made kookoo quite often and it was used as an accompaniment to other dishes. I love the versatility of this dish, it can be used as a starter, for lunch, or alternatively it can just be eaten as a snack. Dress it up with some salad and a little sour cream and you've got yourself a satisfying meal. It is also great with sweet chilli sauce or a chilli salsa.

Although I've provided precise quantities, once you've got used to the consistency of the mixture, you can make use of your leftover potatoes - it doesn't need to be to precise. It is a great addition to your (or your kids') lunchbox.

Iranians use a lot of turmeric in their dishes. I am not a huge fan of this spice, I usually use just a pinch and sometimes none. If you're a fan,  just adjust the suggested amount to your preference. Being a rebellious cook, I've added sunflower seeds to the recipe. I like the extra bite the seeds provide and they are packed with vitamin E. Sunflower seeds also make the kookoos more satisfying.



LETS GET COOKING

INGREDIENTS

500g (1 lb) floury flesh potatoes
3 large eggs beaten
50g (1.8 oz) sunflower seeds
1 level tsp salt
Pinch of ground black pepper
Pinch of turmeric
40 ml vegetable oil

Please note: Floury flesh potatoes are best for this recipe. In Britain we have Maris Piper and British Queens, both varieties are suitable for this recipe.

METHOD IN STAGES

Peel the potatoes. Steam with the desired amount of salt you normally use for cooking or steaming potatoes. I am suggesting steaming the potatoes because floury potatoes have a tendency to get too wet and mushed up when cooked directly in water - steaming avoids this. Once the potatoes are cooked, remove from the steamer and let them dry out a for a couple of minutes.

Beat the eggs and set aside. Transfer the potatoes to a large bowl and mash them up.

Add all ingredients except the oil to the mashed potatoes. Mix well, until you have a sticky but not runny paste.

Heat the oil in a flat pan. Wait until the pan is nice and hot. Place one heaped table spoon of the potato mixture in the pan and press the top with the back of the spoon to flatten - about one cm thickness and about 9 cm in diameter. Repeat the process, you should be able to get 6 Kookoos from this mixture. Fry these for 3-4 minutes on medium heat. Make sure they are golden before turning over. Fry the other side for another 3-4 minutes.

ENJOY...


RECIPE WITHOUT PHOTOS


INGREDIENTS

500g (1 lb) floury flesh potatoes
3 large eggs beaten
50g (1.8 oz) sunflower seeds
1 level tsp salt
Pinch of ground black pepper
Pinch of turmeric
40 ml vegetable oil

METHOD

  1. Peel the potatoes. Steam with the desired amount of salt you normally use for cooking or steaming potatoes.
  2. Once the potatoes are cooked, remove from the steamer and let them dry out a for a couple of minutes.
  3. Beat the eggs and set aside.
  4. Transfer the potatoes to a large bowl and mash them up.
  5. Add all ingredients except the oil to the mashed potatoes. Mix well, until you have a sticky but not runny paste.
  6. Heat the oil in a flat pan. Wait until the pan is nice and hot.
  7. Place one heaped table spoon of the potato mixture in the pan and press the top with the back of the spoon to flatten - about one cm thickness and about 9 cm in diameter. Repeat the process, you should be able to get 6 Kookoos from this mixture.
  8. Fry these for 3-4 minutes on medium heat. Make sure they are golden before turning over. Fry the other side for another 3-4 minutes.

ENJOY...


Serving suggestions

  1. Just serve the kookoos with some salad and dressing of your choice.
  2. Sour cream also goes well with kookoo
  3. For a little difference, try kookoos with sweet chilli sauce. Unusual suggestion, but it works.
  4. If you like hot and spicy food, try kookkos with a chilli salsa