Two-Color Potato and Herb Patties Recipe

Ingredients for Potato Kuku

Serves 5–6 as a main dish, 11–12 as an appetizer

• Potatoes: 2 medium (300–350 g)

• Salt: to taste

• Turmeric: 1 tsp

• Eggs: 3

Ingredients for Herb Kuku

• Chopped herbs (equal parts green onion, parsley, cilantro, spinach, and dill): 550–600 g

• Garlic, finely chopped: 2–3 cloves (or 1 cup of chopped green garlic)

• Flour: 1 tbsp

• Turmeric: ½ tsp

• Eggs: 5

• Yogurt: 2 tbsp

• Salt: to taste

• Chopped walnuts: ½ cup

Preparation and Cooking Steps

Potato Kuku Mix

1. Boil the potatoes until tender, then peel and finely grate them once cooled.

2. Mix the grated potatoes with salt and turmeric.

3. Beat the eggs one by one into the potato mixture.

Herb Kuku Mix

1. Combine all chopped herbs with garlic, flour, and turmeric.

Baking

1. Preheat the oven to 350°F (180°C) and place the rack in the middle.

2. Grease a round non-stick pan (23–25 cm) or a rectangular pan (25×20 cm).

3. Spread the potato mixture evenly in the pan.

4. Beat four eggs with yogurt and a pinch of salt. Add chopped walnuts and mix into the herb mixture.

5. Layer the herb mixture over the potato layer and smooth the surface. Cover with foil and bake.

6. After 15–20 minutes, remove the kuku from the oven, discard the foil, and lightly beat the remaining egg. Pour it over the top and return to the oven until fully cooked and lightly browned.

Serving

• Transfer the kuku to a serving dish and enjoy with fresh vegetables.

Chef’s Tip

• You can bake the potato kuku alone in a 20 cm pan and the herb kuku alone in a 22 cm pan for individual servings.