KOTLET (PERSIAN MEAT PATTIES)
The best Persian Kotlets you will ever have. Superbly spiced and flavored, they are pan fried to juicy perfection. One of my favorite Persian recipes, you can serve this with a side, as an appetizer or in sandwiches. Make ahead and freezer friendly too.
Provided by Roxana Begum
Categories Main Course
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 kotlet, Calories 126 kcal, Carbohydrate 4 g, Protein 8 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 251 mg, Fiber 1 g, Sugar 1 g
PERSIAN MEAT PATTIES- KOTLET
Persian meat patties aka Kotlet are tasty patties that are crispy on the outside and juicy on the inside. They are easy to make and so delicious to eat!
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 287 kcal, Carbohydrate 22 g, Protein 16 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 76 mg, Sodium 640 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KOTLET (LAMB & POTATO PATTIES)
Make traditional Persian kotlet - lamb & potato patties - for a snack or side to an Iranian New Year feast
Provided by Sabrina Ghayour
Categories Side dish, Snack
Time 55m
Yield Makes 18-20
Number Of Ingredients 8
Steps:
- Combine the lamb mince, mash, chopped onion, eggs and spices in a large bowl. Season well with salt and pepper, then scrunch the mixture together with your hands until it resembles a smooth paste and the eggs have been completely incorporated.
- Divide the mixture into 18 or 20 portions, then roll each portion into a ball and flatten in the palm of your hand to about 1cm thick - the top of each patty should be slightly pointed, so it resembles a teardrop-like shape. Tip the breadcrumbs onto a shallow plate and gently press both sides of each patty into them to coat. Transfer the breadcrumbed patties to a sheet of baking parchment, repeating until all the mixture is shaped and coated.
- Heat a frying pan over a medium-high heat and pour in enough oil to coat the base. Once hot, fry a few patties at a time (they should all be in a single layer) for 6-8 mins on each side until browned. Carefully remove to a plate lined with kitchen paper to drain, then repeat with the remaining patties. You can keep the cooked patties warm in an oven set to 180C/160C fan/gas 4.
- Serve the patties warm alongside an Iranian spread, or leave to cool completely and enjoy as a snack. You can also stuff them into bread with onions and ketchup, if you like.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium
KOTLET - PERSIAN CUTLET
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
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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