Persian Cutlet Kotlet With Ground Turkey Recipes

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PERSIAN CUTLET (KOTLET) WITH GROUND TURKEY



Persian Cutlet (Kotlet) With Ground Turkey image

"This is a tasty, simple and fairly quick Persian dish that can be made with either ground beef, ground chicken, or (as a healthier dish) ground turkey! A dish everyone in the family will enjoy, and yummy with fresh greens, feta cheese and pita bread, white rice, or plain by itself!

Provided by frerayna

Categories     Southwest Asia (middle East)

Time 1h

Yield 16 cutlets, 4-6 serving(s)

Number Of Ingredients 9

1 package fresh ground turkey (1 lb.)
3 medium sized red potatoes
1 medium sized onion
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/8 teaspoon cinnamon (yes, cinnamon. This takes away the "stink" of most meats)
salt
1 egg (if necessary)
1/4 cup grapeseed oil

Steps:

  • Skin and rinse the potatoes and place them in a pot, and bring to a boil until soft throughout when pricked with a fork. Take out and grate them in a large bowl. (This can also be made with uncooked potatoes, but will take slightly longer to cook).
  • Skin the onion, leaving the end for easier grating. Grate the onion in the same bowl as the potatoes.
  • Add the ground turkey to the mix of grated potatoes and onion and mash them together by hand.
  • Add all the dry ingredients and mash everything together by hand. Traditionally, an easy trick to knowing whether or not your mix has enough salt is picking up a piece of the mix and doing a quick dab on the tongue (not eating the meat, of course). May sound gross, but this will give you a definite idea of the amount of salt in your mix.
  • If you feel the mix is too dry, add the egg. Otherwise you are ready to fry.
  • Add the oil to the pan, and turn on medium heat. I like to use grape see oil as a healthier choice.
  • Once the oil is heated, pick up a small amount of the mixture and form a ball with your hands, then pat down the ball into an oval shape on your palm. The oval should cover almost all of your palm. The shape is hard to make perfectly at first, but will get easier with practice.
  • Place the oval gently into the oil. Cook for about 7 minutes on each side, or until golden brown on each side. Be careful not to overcook and burn the cutlets, as this is easy to to.
  • Serve over rice, or with bread and fresh greens. Wonderful cold as well!

Nutrition Facts : Calories 262.3, Fat 15.1, SaturatedFat 1.8, Cholesterol 46.5, Sodium 47.9, Carbohydrate 28.3, Fiber 3.3, Sugar 3.3, Protein 4.9

PERSIAN CUTLET



Persian Cutlet image

I first had these on a trip to California with my friend and his sister. We had them picnic-style, served cold, with nane lavash, and chutney. You can serve them warm also. They are good as an appetizer as well as a main course.

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 25 patties

Number Of Ingredients 10

1 lb potato
1 lb lean ground beef (or lamb)
1 medium onion, minced
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 pinch saffron (optional)
1 pinch turmeric (optional)
2 cups breadcrumbs
oil (for frying)

Steps:

  • Peel potatoes and dice.
  • Boil potatoes in water for 15-20 minutes or until fork-tender; drain.
  • Mash potatoes; allow to cool.
  • Add ground beef, minced onion, salt, pepper, eggs, and spices (if desired) to potato and mix with your fingers until the consistency is dough-like.
  • Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.
  • Repeat with more meat mixture until you have quite a few made.
  • Fry patties in shallow layer of oil, until they are cooked through and golden brown; drain on paper toweling.

Nutrition Facts : Calories 87.9, Fat 2.7, SaturatedFat 1, Cholesterol 28.7, Sodium 175.1, Carbohydrate 9.9, Fiber 0.9, Sugar 0.9, Protein 5.7

KOTLET - PERSIAN CUTLET



Kotlet - Persian Cutlet image

I remember what a treat it was when my Iranian grandmother would come visit and make kotlets on her first day here! As she made them, I would always stand next to her, waiting for the first ones to be done so I could steal a few before dinner. Our family eats them with basmati rice, served with sabzi (parsley, cilantro, basil, radishes, and onion), grilled tomatoes, and yogurt but you could easily transform these into a pita. From My Persian Kitchen.

Provided by Barbell Bunny

Categories     Meat

Time 20m

Yield 18 kotlets, 6 serving(s)

Number Of Ingredients 9

1 lb ground beef (ground chicken works nicely too)
1 lb potato
2 eggs
1 onion
1/2 teaspoon turmeric
1 1/2 tablespoons spices, advieh (can be found at Middle Eastern markets or you can use vegetable or chicken bouillon)
salt and pepper
vegetable oil
breadcrumbs

Steps:

  • Place potatoes in a large pot and cover with cold water. Add some salt, and cook until a fork easily goes through them.
  • Grate onion in a large bowl.
  • Once your potatoes are done, peel them, and then grate them in the same bowl with the onion. Mix to combine. (This is traditionally done by hand!).
  • Add turmeric, advieh, salt, and pepper in the bowl. Mix to incorporate spices into potato-onion mixture.
  • Crack eggs into the mixture and combine. (If you're still going the traditional route, you continue with your hands.).
  • Finally, add the ground beef to the mixture and mix. (Again, keep mixing at it with the hands!).
  • If you find that the mixture is too wet, add breadcrumbs until it becomes more friendly.
  • Take a small amount out of the mixture (about 2 tablespoons) and make a large meatball with it. Then pat it flat into a patty that is not too thick or too thin. Traditionally they are shaped into teardrops; however, mine just come out as sloppy ovals.
  • Continue with the rest of the mixture, and as you finish each patty, place it on parchment paper.
  • Wash your hands, and heat vegetable oil in a large pan over medium heat. Fry a few kotlets at a time, making sure not to overcrowd.
  • Once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy, flip them over. Add more oil as necessary.
  • Place a dish with a paper towel in it next to your work station. When removing the kotlets from the pan, try to drain as much of the oil as possible, then place onto the plate.
  • Serve immediately.
  • (They are also amazing right out of the fridge the next day :]).

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Top Asked Questions

What are Persian kotlet’s?
Persian Kotlet’s are meat patties made with ground meat, eggs, grated onion, herbs, spices and potatoes or breadcrumbs. The shaped patties are traditionally pan fried, but they can also be broiled to make it healthier.
What is the best kotlet recipe?
The best Kotlet would be the one which is golden brown and crispy on the outside and soft and flavorful inside. Grate potatoes in a large bowl. Grate onion and add to the bowl. Add ground beef, turmeric, salt, minced garlic and black pepper. Add egg and mix well until it has a consistency like the picture below.
What are Turkey kotlets?
These are Turkey Kotlets ( turkey cutlets) and they are absolutely delicious. I used to use ground beef for this recipe but for the past several years I have been making them with ground turkey, and the result is lighter, crispier, and tastier kotlets!
What is kotlet (patties)?
But Persian Meat Patties (Kotlet) is usually the most popular one. There are different ways to serve Kotlet. it can even be served as ''finger-food''. it is really easy to make Kotlet and it has a very simple recipe. let's see what we need for a tasty meal.

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