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Kuku Sibzamini ba Laboo

Potato & Beetroot Mini Frittatas

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 (mini kuku)
Course: Main Course , Appetizer
Cuisine: Persian , Iranian

Ingredients

  • 3 tbsp olive oil (1 tbsp for greasing the muffin tin and 2 tbsp for the kuku mixture)
  • 500 to 600 g potatoes (peeled, boiled and mashed - use potatoes suitable for mashing such as Desiree or Maris Piper)
  • 1 medium / large beetroot (boiled, peeled and grated with excess water squeezed out)
  • 80 g feta or equivalent (crumbled or cut into small chunks)
  • 1 small / medium onion (grated with excess liquid squeezed out)
  • 2 cloves garlic (minced)
  • 1 to 2 tsp dried mint
  • 1 tsp Turmeric
  • 4 large free-range eggs
  • salt and pepper (to taste)

Instructions

    Cup of Yum
  1. Pre-heat oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  2. Take a 12-hole muffin tin, grease (using 1 tbsp of olive oil) and line holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until you are ready to use.
  3. Mix all ingredients for the kuku (mashed potato, grated beetroot, grated onion, crumbled feta, garlic, mint, turmeric, eggs, remaining 2 tbsp olive oil, salt and pepper) in a mixing bowl.
  4. Take muffin tin and spoon mixture evenly between the 12 holes.
  5. Place in oven for 25 mins. To check if kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
  6. Serve warm or cold with salad, dips and flatbread as part of a mezze platter / meal.