Dinner tonight: Persian Kotlet (crispy Iranian meat & potato patties) with bread, tomatoes and pickles [Homemade]

Persian Kotlet Recipe

This is my family’s version from Tehran. Takes about 90 minutes total but most of that is prep.

Ingredients:

500g ground beef (or mix beef/lamb)

500g potatoes (about 4 medium)

1 onion

1-2 eggs

2-3 tablespoons breadcrumbs or chickpea flour

1 teaspoon turmeric

Salt and black pepper

Oil for frying

How to make them:

Peel and grate the potatoes by hand. Wrap them in a clean kitchen towel and squeeze hard to get all the water out. This step matters watery potatoes mean the mixture won’t hold together.

Grate the onion add some salt, let it sit for 5 minutes, then squeeze out the water the same way.

Mix the meat, drained potatoes, drained onion, turmeric, salt and pepper in a large bowl. Knead it with your hands for about 5 minutes until everything holds together. My grandmother always said the warmth from your hands helps bind everything.

Add the egg and breadcrumbs, knead for another few minutes. The mixture should be smooth and hold its shape when you squeeze it.

If it seems too wet, add more breadcrumbs. Too dry add a tiny bit of the onion water back

Let it rest in the fridge for 30 minutes. Makes shaping easier

Take walnut-sized pieces and shape into oval patties about half an inch thick. Keep your hands slightly wet so the mixture doesn’t stick

Heat oil in a heavy pan to medium heat. Test it by dropping a small piece of onion in if it sizzles right away, you’re ready

Fry each kotlet for 5-7 minutes per side until golden brown and crispy. Don’t flip them more than once or they might break.

What I learned:

The potato water issue is real. First time I made these I didn’t squeeze enough and they fell apart in the pan. Really press that towel

Hand grating makes a difference. Food processor makes the potatoes too mushy and releases more water

If they’re breaking apart while frying, the oil might be too hot or you didn’t knead long enough. Lower the heat and be patient

The 1:1 ratio of meat to potatoes is key. More meat makes them dense, more potato makes them fall apart

Serving:

We eat these with fresh herbs, pickles and flatbread. Sometimes wrapped in bread like a sandwich with tomatoes and lettuce. They’re also great cold the next day for lunch

The outside should be really crispy and the inside soft. That contrast is what makes them work

Time breakdown:

Prep and mixing: 30 minutes

Resting: 30 minutes

Frying: 30-40 minutes

Feeds 4 people easily