This recipe for potato kufteh – or kofta/kofte – is from Persepolis by Sally Butcher. It’s a delicious vegetarian recipe and is perfect for lunch.
- Oil for frying
- 3 spring onions finely chopped
- 1 small red pepper finely diced
- 2 garlic cloves minced
- 1 heaped tsp ras el hanout I replaced with ground cumin as I didn't have ras el hanout
- 2 medium potatoes boiled until soft
- 2 tbsp tahini paste or peanut butter
- 1/2 tsp salt I left this out as was feeding to the kids
- 1/2 tsp ground black pepper
- 2 tbsp chickpea flour gram flour
- 2 tbsp white sesame seeds I used a mixture of black and white
Heat a little oil in a pan and fry the onions, pepper and garlic until soft. Add the ras el hanout (or cumin) and take off the heat.
Mash the potatoes with a little oil or butter then stir through the cooked onion and pepper mixture, the tahini and the salt and pepper. Mix well with a wooden spoon then using wet hands form into 12 walnut-sized balls.
Mix the chickpea flour with the sesame seeds and roll the kufteh in the mixture before frying them in a good glug of hot oil until golden brown.
Serve hot or cold with hummus and salad.