A take on my mother-in-law’s traditional Kuku Sabzi, a Persian Herb Frittata. A great way to sneak in veggies, too with a portion of spinach!
Three quarters of a bunch of parsley goes into a pound of ground chicken, which sounds like far too much and is exactly right — the herbs are the dish here, not a garnish. The onions are grated rather than chopped and caramelized before anything else, so they melt into the patties instead of sitting in them as pieces. Let them cool before the egg goes in, then fry the patties until golden on both sides.
Heat a large skillet on medium-low flame. Add avocado oil. Stir in grated onions and saute until golden brown.
Put onions in a large bowl. Add in rest of ingredients.
In the same skillet, heat again and add oil. Form patties with your batter and fry each side until golden brown. Enjoy!
0 servings