Kotlet (Persian Ground Meat and Potato Patties)

 

Ah, Kotlet! This is a scrumptious Persian dish—crispy at the outdoor, smooth on the inner, crafted from floor meat, potatoes, onions, and spices. Here’s a detailed recipe and some tips to make genuine Kotlet.

 

Persian Kotlet (Ground Meat & Potato Patties)

Ingredients (Serves four–6)

500 g (1 lb) ground pork or lamb

2 medium potatoes, peeled and grated

1 medium onion, grated

1 massive egg

2–three tbsp breadcrumbs (non-obligatory, for binding)

1 tsp turmeric powder

1 tsp salt (or to taste)

½ tsp black pepper

½ tsp cinnamon (non-obligatory, gives a Persian contact)

2–3 tbsp vegetable oil (for frying)

Optional: sparkling herbs like parsley or cilantro, finely chopped

Instructions

1. Prep the Potatoes and Onion

Grate potatoes and onion.

Place in a smooth cloth or sieve and squeeze out excess liquid. This prevents the Kotlet from being soggy.

2. Mix Ingredients

In a massive bowl, combine the ground meat, grated potatoes, grated onion, egg, breadcrumbs (if using), turmeric, salt, pepper, cinnamon, and herbs.

Mix very well with your fingers till well blended.

3. Shape the Kotlet

Take a handful of the combination and form into oval or spherical patties, approximately 2 cm (¾ in) thick.

4. Fry the Kotlet

Heat oil in a frying pan over medium warmness.

 Fry the patties for 4–five minutes according to aspect, or till golden brown and cooked thru. Avoid overcrowding the pan.

5. Drain and Serve

Place the fried Kotlet on paper towels to drain extra oil.

Serve heat with sparkling bread, sliced tomatoes, cucumbers, or Persian pickles.

Tips for the Perfect Kotlet

Moisture matters: Squeezing out extra water from potatoes and onions maintains the patties from falling apart.

Pan vs. Oven: For a lighter model, bake inside the oven at 200°C (four hundred°F) for 20–25 minutes, flipping halfway.

Spices: Cinnamon is conventional in Persian Kotlet, giving it a subtle warmth that enhances the beef.

If you need, I also can come up with a crispy, golden-brown version with a unique Persian touch that’s well-known in Tehran road food—incredible addictive!

Do you need me to provide that version too.