Kuku-ye Sibzamini (کوکو سیب زمینی) — Persian Cheddar Potato Kuku

• 700 gRusset potatoes, peeled and cut into 3 cm chunks (Starchy potatoes help the patties hold together)
• 10 gFine salt (Divided: for boiling water and for seasoning)
• 150 gYellow onion, finely grated (Squeeze lightly to remove excess liquid)
• 2 largeEggs (About 100 g without shells)
• 120 gCheddar cheese, coarsely grated (Sharp Cheddar gives the best flavor)
• 2 gGround black pepper (About 1 teaspoon)
• 90 mlVegetable oil (For shallow-frying; add more if needed)

Instructions

1. 1

   Boil the potatoes: place potato chunks in a pot and cover with cold water by 2–3 cm. Add 5 g salt, bring to a boil, then simmer 12–15 minutes until a knife slides in easily. Drain well and return to the hot pot for 2 minutes, shaking to steam-dry.

2. 2

   Mash and cool: mash the hot potatoes until mostly smooth (a few small lumps are fine). Spread on a tray or wide plate and cool 10 minutes so the eggs do not scramble. Meanwhile, grate the onion and gently squeeze in your hands to remove excess juice.

3. 3

   Make the kuku mixture: in a bowl, whisk eggs with remaining 5 g salt and the black pepper for 20 seconds. Add mashed potatoes, grated onion, and Cheddar. Mix thoroughly for 60–90 seconds until evenly combined; the mixture should be thick and scoopable, not runny.

4. 4

   Shape: divide mixture into 8 patties (about 115–120 g each). With lightly oiled hands, flatten to 1.5–2 cm thick. Set on a plate and rest 5 minutes; this helps the starch hydrate and reduces cracking during frying.

5. 5

   Fry: heat 60 ml oil in a 28–30 cm nonstick skillet over medium heat until shimmering (about 175–180°C if using a thermometer). Fry 4 patties at a time for 4–5 minutes per side, adjusting heat so they sizzle steadily without burning.

6. 6

   Finish and serve: transfer to a rack or paper towel. Add remaining 30 ml oil and fry the second batch the same way. Rest the patties 3 minutes before serving so the cheese sets slightly. Serve warm for the crispiest crust and best melt.