Ingredients
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5 (about 600g) potatoes, unpeeled
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6 eggs
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1 onion, coarsely grated
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1/4 cup chopped fresh continental parsley
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1/4 cup chopped fresh chives
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1 teaspoon ground turmeric
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1 teaspoon baking powder
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250ml (1 cup) sunflower oil
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70g (1/4 cup) Greek-style natural yoghurt
Vegetable shirazi salad
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2 small Lebanese cucumbers, finely chopped
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1 large vine-ripened tomato, finely chopped
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1 small red onion, finely chopped
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2 tablespoons olive oil
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1 tablespoon fresh lime juice
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1 tablespoon dried mint leaves
Method
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1Cook the potatoes in a large saucepan of boiling water over high heat for 20 minutes or until soft. Drain. Set aside to cool. Peel and coarsely grate the potatoes into a bowl.
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2Meanwhile, to make the vegetable shirazi salad, combine the cucumber, tomato, onion, oil, lime juice and mint in a bowl.
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3Whisk the eggs in a bowl. Stir in the onion, parsley, chive, turmeric and baking powder. Season with salt and pepper. Stir in the potato until well combined.
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4Heat oil in a large non-stick frying pan over medium heat. Reduce heat to low. Drop four 1/4-cupful measures of potato mixture into pan. Cook for 3-5 minutes each side or until crisp and golden. Transfer to a plate lined with paper towel. Cover with foil. Repeat, in 2 more batches, with remaining potato mixture.
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5Divide kookoo among serving plates. Top with the yoghurt and shirazi salad.
Source: taste.com.au
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