These delicious golden muffins are perfect as part of an antipasto or to take on a picnic
This is a recipe I have taken from my Persian book 'Pardiz'. They are a great favourite of Persian families to take on the picnics they so love. In Farsi they are called 'kotlet sibzamini." I have slightly altered the recipe by adding barberries and spinach.
The quantities will make 10 small muffins
- Ingredients
- 4 organic eggs
- 1 small Spanish onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground sumac (optional)
- 1/2 teaspoon chilli flakes
- 1 bunch fresh baby spinach
- 1/4 cup barberries, rinsed in cold water
- 200 gr potatoes boiled until tender and peeled
- 1 teaspoon baking powder
- salt and pepper to taste
- a little oil and butter for frying
- 1 tablespoon polenta
Preheat the oven to 200˚
in a little butter and olive oil, gently fry the onions and garlic until softened
add the spices and fry for 2 more minutes then add the spinach and let it wilt
in a bowl beat the eggs, add salt and pepper and the barberries
with a fork smash the potatoes
into the egg mixture, add the baking powder, polenta, onions mix and potatoes
fill the buttered muffin forms with the egg mixture
bake for 20 minutes or until golden
turn the muffins out and let them cool on a wire rack