Persian Kotlet With Turmeric and Russet Potato
By Victor Lang
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Level
Easy
Ground beef with an 80/20 fat ratio works well for making Persian kotlet patties. The fat in the beef adds moisture to the patties, and grated russet potatoes mixed with the beef help hold the patties together when they're pan-fried. Turmeric can be used to add color to the patties. High heat when pan-frying produces the golden-brown exterior typical of kotlet.
Freshly grated potatoes are recommended for this recipe. Drain freshly grated potatoes and chopped onions before mixing them with the meat mixture. Uncooked grated potatoes and onions will add too much liquid to the meat mixture, causing it to break apart when fried. The meat mixture should be slightly moist. Mix for 3 to 5 minutes or until the meat mixture begins to stick together.
Shape the fish into 1/2-inch-thick oval patties. Fry the fish in batches in a large pan, turning once, until thoroughly cooked and browned. Crowding the pan causes the oil temperature to drop and reduces crispness, leaving the product soggy and greasy. Customers do not prefer these qualities. After frying, drain fried fish on a rack or paper towels before serving.
At dinner, I eat hot kotlet with lavash and other side dishes, including tomatoes, Persian pickles, yogurt, and mast-o-khiar. You can add fresh herbs. Cold kotlet sandwiches are good for lunch the next day. I like to eat hot kotlet with bread and yogurt. A side salad may be a good substitute if you want something lighter.
Reasons to make this
- 80/20 ground beef is fatty enough that burgers cooked in a pan won't dry out.
- Russet potatoes are easy to grate and have a mild taste that won't interfere with the taste of turmeric.
- A teaspoon of turmeric gives the beef and potato mixture the Persian color.
- Breadcrumbs soak up excess liquid released from cooked potatoes and onions.
- Chickpea flour is a good alternative if you have it in your pantry. It can be used in the same amount.
- Fresh bread, pickles, yogurt, and kotlet can be eaten as a meal.
Ingredients
- •1 lb ground beef (80/20 lean-to-fat ratio recommended)
- •2 Russet potatoes (medium, peeled and finely grated)
- •1 yellow onion (medium, finely grated)
- •1 egg (large)
- •1 tsp turmeric powder
- •1 tsp salt (or to taste)
- •½ tsp black pepper (freshly ground)
- •2 tbsp breadcrumbs or chickpea flour
- •½ cup vegetable oil (for frying)
Instructions
- 1
Peel and finely grate the potatoes and onion. Put them in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
- 2
Combine the squeezed potatoes and onion with the ground beef, egg, turmeric, salt, black pepper, and breadcrumbs in a large mixing bowl.
- 3
Knead the mixture with your hands for 3-5 minutes, until it is thoroughly combined and cohesive.
- 4
Shape about 1/4 cup of the mixture into a flat oval patty, approximately 1/2-inch thick. Repeat with the remaining mixture.
- 5
Heat the vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, fry the patties in batches for 4-6 minutes per side, until deep golden brown and cooked through.
- 6
Move the cooked kotlets to a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite sides.
FAQ
Nutrition (per serving)
Calories
380
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
