Posted in finger food, Vegetarains

Coloured potato balls

I cooked these lovely potato balls with sweet potato and white potato. Easy to make and tasty.



1 large sweet potato

1 large white potato

1 large onion, finely chopped

1 tsp dried mint

1tsp beetroot powder

Salt and pepper to taste





Cook the potatoes until tender.

Heat the oil in a pan, and fry the chopped onion until golden brown. Set aside.

In a bowl with beetroot powder add half of white potato and mash it. Then add salt, pepper, some of fried onion and mix well.

In other bowl, with dried mint, add other half of white potato. Mash it. Then add some of fried onion and seasoning with salt and pepper. Mix well.

In third bowl mash the sweet potato. Add some fried onion, and season with salt and pepper. Mix well. Give small ball shape to the mashed potatoes and serve it warm or cold.

توپک سیب زمینی رنگی

با سیب زمینی پخته ی سفید و یا سیب زمینی شیرین و رنگی این توپک های قشنگ رو درست کردم


مواد اولیه

یک سیب زمینی سفید درشت

یک سیب زمینی شیرین درشت

یک عدد پیاز درشت نگینی خرد شده

یک ق چ نعنا خشک

یک ق چ پودر لبو

نمک و فلفل به میزان نیاز

روغن مایع


طرز تهیه

سیب زمینی ها را آبپز می‌کنیم تا نرم پخته بشن. پیاز را هم سرخ می‌کنیم تا طلایی بشه.

داخل یک پیاله نصف سیب زمینی سفید رو باپودر لبو می‌کوبیم ( لبو فقط رنگ خیلی قشنگی به سیب زمینی میده ولی مزه ی سیب زمینی رو غوض نمیکنه).کمی از پیاز سرخ شده همراه با نمک و فلفل بهش اضافه میکنیم و همه را با هم مخلوط میکنیم.

داخل یک پیاله ی دیگر نصف دوم سیب زمینی سفید را با نعنا خشک می کوبیم. کمی از پیاز داغ روبا نمک و فلفل اضافه می‌کنیم و هم می زنیم.

داخل پیاله ی سوم هم سیب زمینی شیرین نارنجی رنگ را می‌کوبیم و با پیاز داغ و نمک و فلفل مخلوط میکنیم. سیب زمینی هارو به صورت توپک های متوسط شکل می دیم و به صورت سرد یا گرم نوش جان می کنیم. 🙂



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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