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Kuku Sib-Zamini: Crispy Persian-Style Potato Pancakes [Vegan, Gluten-Free]
In Arabic and Persian cuisines there is a type of thick baked omelet or fritatta that can utilize almost any vegetable (but always contains some green herbs). Sometimes the mixture is made into small "pancakes" or "patties" and is shallow-fried in oil or clarified butter instead of baked. This is... Read More
Ingredients You Need for Kuku Sib-Zamini: Crispy Persian-Style Potato Pancakes [Vegan, Gluten-Free]
How to Prepare Kuku Sib-Zamini: Crispy Persian-Style Potato Pancakes [Vegan, Gluten-Free]
- Peel the potatoes cut them in half. Steam them until they are just barely done (still a bit firm). (Alternatively, you can microwave-steam the potatoes in a covered Pyrex casserole for 4 to 5 minutes, or are just barely done but still a bit firm.) Cool the potatoes in the freezer while you gather the other ingredients, mash the tofu, etc.
- Grate the cooled-down potatoes on a box grater into the mashed tofu in a medium bowl. Add the remaining ingredients and mix well. Divide into 9 equal portions and form into patties.
- Heat 1/2 tablespoon of the oil in a medium to large non-stick skillet
over medium-high heat. Cook half of the patties for about 3 minutes per side, or until they are golden brown on each side, handling gently. Repeat with the other 1/2 tablespoon olive oil and the rest of the patties. Serve hot.
Notes
This recipe uses curry powder—not something you generally find in Persian cooking—which evidently is used in the potato pancakes made in the ancient city of Elam in southwestern Iran, according to the book Silk Road Cooking.
Nutritional Information
3.0g total fat; 0.0mg cholesterol; 217.8mg sodium; 414.5mg potassium; 17.5g carbohydrates; 1.6g fiber; 0.9g sugar; 15.8g net carbs; 4.5g protein
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