Persian Kotlet

Kotlet is a Persian meat and potato patty that is always on me and my brother’s request list when we’re with my grandma or mom. To make the perfect “loghmeh” (bite), spread some mayo or labneh on pita bread with sliced tomato, persian pickles, fresh herbs and a warm piece of Kotlet. There’s truly nothing like it.

Prep Time: 25 minutes     Total Time: 1 hour    Yields: 12 patties

Ingredients

• 1 large yellow onion
• 2 large russet potatoes, peeled, cooked, and cooled
• 1 large russet potato, peeled, raw
• 1 lb lean ground beef
• 2 eggs
• 3 cloves garlic, grated or micro-planed
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp black pepper
• 1 tsp salt
• 2 tbsp flour ( I use chickpea flour)
• A generous amount of Avocado oil for frying
• Extras: Mayo, Sliced Tomatoes, Persian Pickles, Fresh Herbs, and Pita Bread to make roll-ups

Instructions

1. Grate the onion into a bowl with a thin towel or cheese cloth in it
2. Squeeze the towel to remove all of excess liquid from the onion
3. Grate the large cooked and cooled potatoes, as well as the raw potato, and remove all of the liquid from that as well
4. Combine the onion and potato mixture with the ground beef, eggs, garlic, spices, and flour
5. Mix everything by hand until well combined
6. Form the mixture into evenly sized oval patties (about 12)
7. Heat the oil in a shallow pan over medium-high heat.
8. Add the kotlet to the pan when the oil is hot ( you will need to do this in 2-3 batches to avoid crowding)
9. When the edges of the kotlet begin to turn color, flip them and continue cooking (about 5 minutes per side)
10. Place cooked kotlet on a cooling rack to drain
11. Serve warm wrapped in a pita with mayo, tomatoes, fresh herbs and Persian pickles
12. Enjoy!

Notes*

• If you don’t have avocado oil, you can fry the Kotlet in canola oil or vegetable oil, although its not as healthy.
• Don’t be afraid to use a lot of oil. The more oil you use, the quicker it fries, and the less it absorbs.
• Although not recommended, you can bake Kotlet as well. Do this at 375F for 30 minutes, flipping half way through