
Nafaqo
https://www.coop.co.uk/recipes/nafaqo
Egg surrounded by potato and fried – serve nafaqo as a starter or on the table as part of a bigger spread
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 11g
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Ingredients
- 3 large potatoes
- 3 Co-op British free range eggs
- 100g cornflour
- ¼ tsp turmeric
- 1 litre Co-op vegetable oil
Method
- Put the potatoes in a large pan and cover with water
- Bring to the boil and simmer for around 20 mins, or until tender all the way through
- As the potatoes simmer, cook the eggs in a pan of boiling water for 9 mins
- Drain, plunge into cold water for 1 minute, then peel and cut each into quarters
- Once the potatoes are cooked, remove the skins, season and mash with a spoonful of the cornflour to bind
- Once the mixture is dough-like, divide into 12 balls, then flatten each one into an oval shape
- Put an egg segment in the middle of one and bring the potato around it to fully cover, pressing to seal
- Repeat until all the egg segments are covered
- Mix the cornflour and turmeric together
- Roll each covered egg into the flour mixture to coat
- Half-fill a large pan with oil and heat to 180°C – a cube of bread dropped in will turn golden in about 15 seconds
- Fry the eggs in batches for 4-5 mins, until golden all over
- Drain, then leave to cool on a wire rack