Kuku Sibzamini: Persian potato-and-egg patties

Ingredients and method

Ingredients

• 4 medium russet potatoes (approximately 2 pounds total), scrubbed, peeled and halved
• 2 large eggs, refrigerated until use
• 1 teaspoon kosher salt, reserving a little until the cooked test patty is tasted
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• Up to 4 tablespoons all-purpose flour, added a tablespoon at a time
• 1/4 US cup neutral oil such as sunflower or avocado oil for pan frying, plus a little more only if necessary
• Sliced ripe tomato, dill pickles and flatbread for serving, optional

Method

1. Cover the peeled, halved potatoes with cool water in a pot. Bring to a simmer and cook until a knife passes easily through the centers, roughly 25–35 minutes depending on size. Drain well and let steam escape.
2. Mash by hand until mostly smooth. Let the mash stop steaming before mixing in the eggs, most of the salt, turmeric and pepper.
3. Mix in flour a tablespoon at a time, up to the four tablespoons, stopping when a small portion holds its shape. The mixture should remain soft, not doughy. Do not taste it raw.
4. Heat a thin continuous layer of the oil over medium heat. Shape one small oval patty no thicker than 1/2 inch with lightly damp hands. Fry until golden on both sides, usually 3–5 minutes per side, checking that the center reaches 160°F (71°C). Insert a thin thermometer probe from the side. Lower the heat if the surface browns before the center is done.
5. Taste only the fully cooked test patty. Adjust the reserved salt, or add a little of the remaining flour if it crumbles. Shape and cook the rest in small batches to the same 160°F (71°C) center temperature. Add only enough oil to maintain a thin film. Transfer to a clean rack or paper-lined plate.
6. Serve with optional tomato, pickles and flatbread. Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Reheat leftovers to 165°F (74°C).