Kotlet Persian Meat Patties Recipes

KOTLET (PERSIAN MEAT PATTIES)

Steps:

• Place all the ingredients in a mixing bowl. Mix and knead it well for 5 minutes, like you would knead dough. The consistency should not be too dry nor too wet, must be easy to shape. Let it rest for half hour. Tip: Squeeze the juice from the grated onion and add it back later only as needed.
• Divide the meat mixture into 10 to 12 portions. Roll each portion and flatten into an oval disc. Keep the shaped patties aside.
• The kotlet may be pan fried in two batches in a skillet that has enough room for six patties.
• For each batch, heat 4 tablespoons oil in the skillet at medium high. Once the oil is hot enough, slide six meat patties and lower the heat to medium.
• Shallow fry one side and flip it before it becomes too brown. Then you may flatten the patty slightly, using a flat flip spatula. Let the other side brown a little. Flip it again and fry both sides until dark brown.
• So, you will end up frying both sides twice. It should take at least 5 minutes total cooking time on each side. Some people do cook the kotlets longer on a low medium heat.
• Once done, transfer to a plate lined with paper towels.
• These kotlets can also be served with rice or flatbread, as an appetizer, snack or can be used to make sandwiches.

PERSIAN MEAT PATTIES- KOTLET

Steps:

• Grate the onion. Squeeze it very hard and dispose all the juice. (The juice will make the patties fall apart). Peel and grate the potato as well.
• Mix the grated onion with ground beef.
• Add the egg, flour and spices, using your hand, mix everything until well combined. The mixture is going to be very sticky.
• Heat the oil in a shallow pan over medium heat.
• Place a bowl of water near yourself, wet your hands, take about 2 tablespoons of the patty mixture, form into oval and fry it in the oil, about 5 minutes on each side until brown and cooked inside.
• Serve warm with tomatoes, fries and pickled cucumber.