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Potato kofta recipe

Potato kofta

Mandy Mazliah
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.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 12


  • 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.
Keyword potato kofta
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