Persian Cutlet 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.

KOTLET - PERSIAN CUTLET

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 :]).

PERSIAN CUTLET

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.