Kotlet – Persian Meat and Potato Patties
Kotlet are delicious meat patties, the Persian version of meat cutlets, and can be made with either ground beef, lamb, or turkey. You'll find variations in the spices used depending on which part of Iran your family is from.
Servings: 4
Calories: 321kcal
Equipment
Ingredients
- 10 oz. ground beef or ground lamb or turkey
- 20 oz. Russet potatoes
- 1 yellow onion grated
- 1 egg
- 1 tsp cumin
- ¼ tsp ground turmeric
- sea salt to taste, I use 1/2-1 tsp
- canola oil or other flavorless oil, for frying
- pepper to taste, I use 1/4-1/2 tsp
Instructions
- Preheat the oven to 400F. In the meantime, poke holes in the potatoes with a fork, coat them lightly in oil, and season them well with salt. Bake for 1 hour.
- Once cool enough to handle, peel them and mash or mill them. Mix in the grated onion (make sure to squeeze out the extra liquid), ground meat, egg, cumin, turmeric, and salt by mashing it all together with your hand. It should be the texture of meatloaf.
- Heat 1/4 inch of oil in a cast-iron skillet over medium heat.
- Form the meat and potato mixture into oval-shaped patties approximately 1/2-inch thick and 6-inches long.
- Cook them 7-10 minutes per side until brown.
- You can serve these hot, warm, or cold. Everyone has their own preference.
Video
Notes
Squeeze out the extra liquid after grating the onion. You don't want that extra liquid in the kotlet or it will fall apart when frying.
You can use leftover mashed potatoes instead of the potato in this recipe.
Serving suggestion: with rice or as sandwiches with pita, hummus, and fresh herbs. You can also serve them as hamburgers.
Nutrition
Calories: 321kcal | Carbohydrates: 29g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 72mg | Potassium: 850mg | Fiber: 2g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 3mg
