650g (approx 5) large waxy potatoes, such as desiree
4 eggs, beaten
1 tsp curry powder
1/2 tsp ground saffron dissolved in 2 tsp boiled water
1/2 tsp turmeric
2 tbsp Greek yoghurt
1/2 tbsp black onion seeds
Preheat the oven to 180°C.
Cook the potatoes in boiling water until tender, allow to steam dry and cool, then peel and grate into a large mixing bowl. Add the eggs to the bowl and stir in the curry
powder, saffron water, turmeric and yoghurt. Season with salt and pepper.
Whisk together well to make a smooth batter – the longer you whisk, the fluffier the fritters will be.
Grease two 12-hole muffin trays with the sunflower oil. Spoon the batter into the trays and sprinkle with black onion seeds.
Bake for 12-15 minutes, or until the fritters have risen slightly and are turning golden. Remove from the oven and let cool a little on a rack before turning out. Serve warm or cold.
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