Persian Meat Patties Recipes

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KOTLET (PERSIAN MEAT PATTIES)



Kotlet (Persian Meat Patties) image

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

1 pound ground lamb (or beef)
1 yellow onion (large, grated)
2 eggs (large)
2½ tablespoons bread crumbs
1½ tablespoons fine chickpea flour (or bread crumbs)
3 tablespoons chopped parsley
3 tablespoons chopped basil (or 1 tsp dried basil)
1 tablespoon chopped mint (or 1/2 tsp dried mint)
2 cloves garlic (grated)
1 teaspoon advieh (Persian stew spice)
1 teaspoon kebab spice mix (or 1 tsp ground cumin)
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1 teaspoon salt
1/2 cup peanut oil (there will be leftover oil after frying)

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- Kotlet image

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

1 pound ground beef
2 russet potato
1 onion
1 egg
3 tbsp. flour
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp salt
4 tbsp vegetable oil
1 tomatoes (sliced)
1 cup pickles (sliced)
fries

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

PERSIAN MEAT PATTIES



Persian Meat Patties image

Make and share this Persian Meat Patties recipe from Food.com.

Provided by Dienia B.

Categories     Meat

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1 onion, diced
1 tablespoon parsley, minced
1 tablespoon cilantro, minced
1 teaspoon lemon zest
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon turmeric
1/2 cup chickpea flour
2 eggs

Steps:

  • mix everything but oil
  • mix.
  • shape patties size of egg
  • flatten.
  • fry in oil.

Nutrition Facts : Calories 308, Fat 19.2, SaturatedFat 7.2, Cholesterol 139.1, Sodium 492.9, Carbohydrate 6.9, Fiber 1.4, Sugar 1.7, Protein 25.2

BITKY (RUSSIAN MINCED MEAT PATTIES)



Bitky (Russian Minced Meat Patties) image

This recipe for a Russian Zakuski (appetizer) is taken from a 1982 cookbook entitled 101 Recipes of Old Russia issued by Christ the Savior Orthodox Church in Indianapolis, IN.

Provided by Dan-Amer 1

Categories     Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground beef, of the best quality
2 slices white bread, with the crusts removed
1/2 cup milk
1 small onion, finely chopped
butter
salt & pepper
1/2 cup sour cream
1 egg
breadcrumbs

Steps:

  • Soak the bread in the milk for 30 minutes and then squeeze out the excess milk: Mix the bread with the ground beef, finely chopped onion, egg, salt & pepper until all is well blended together. Form the mixture into small balls. Push a bit of butter into the center of each ball and press each into round, flat cakes. Roll each small cake in bread crumbs and fry in butter over low heat in a covered pan for 5 minutes on each side. When the Bitky are all fried, remove them from the pan and pour the sour cream into the pan, mixing it in well. Heat this up for 5 minutes or so, pour over the Bitky and serve.

Nutrition Facts : Calories 252.9, Fat 17.2, SaturatedFat 7.5, Cholesterol 92.7, Sodium 122.8, Carbohydrate 5.4, Fiber 0.3, Sugar 0.7, Protein 18.1

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