3 tbspolive oil(1 tbsp for greasing the muffin tin and 2 tbsp for the kuku mixture)
500 to 600gpotatoes(peeled, boiled and mashed - use potatoes suitable for mashing such as Desiree or Maris Piper)
1medium / largebeetroot(boiled, peeled and grated with excess water squeezed out)
80gfeta or equivalent(crumbled or cut into small chunks)
1small / mediumonion(grated with excess liquid squeezed out)
2clovesgarlic(minced)
1 to 2tspdried mint
1tspturmeric
4largefree-range eggs
Salt and pepper(to taste)
Instructions
Pre-heat oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
Take a 12-hole muffin tin, grease (using 1 tbsp of olive oil) and line holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until you are ready to use.
Mix all ingredients for the kuku (mashed potato, grated beetroot, grated onion, crumbled feta, garlic, mint, turmeric, eggs, remaining 2 tbsp olive oil, salt and pepper) in a mixing bowl.
Take muffin tin and spoon mixture evenly between the 12 holes.
Place in oven for 25 mins. To check if kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
Serve warm or cold with salad, dips and flatbread as part of a mezze platter / meal.