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little golden egg and potato muffins
  • appetisers

  • mains

Potato and egg muffins

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
  1. Preheat the oven to 200˚

  2. in a little butter and olive oil, gently fry the onions and garlic until softened

  3. add the spices and fry for 2 more minutes then add the spinach and let it wilt

    beaten eggs in a bowl with barberries
  4. in a bowl beat the eggs, add salt and pepper and the barberries

    beaten eggs in a bowl with barberries
  5. with a fork smash the potatoes

    little peeled potatoes being smashed with a fork
  6. into the egg mixture, add the baking powder, polenta, onions mix and potatoes

  7. fill the buttered muffin forms with the egg mixture

    muffin shapes filled with the egg mixture
  8. bake for 20 minutes or until golden

  9. turn the muffins out and let them cool on a wire rack

    muffins on a Persian plate with a decorative bunch of chillies
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