Kotlet (Meat, Potato, and Onion Patties)

Discover the comforting flavors of kotlet, a beloved Persian classic that’s crisp on the outside and tender within. These golden patties, a blend of potatoes, onions, and spiced ground meat, promise to elevate your dining table with their rich, aromatic appeal.

Each family’s take on kotlet is unique, with signature spice blends like cumin, turmeric, and cinnamon adding warmth and complexity. Perfect for a hearty meal or a quick snack, kotlets are versatile enough to enjoy hot, at room temperature, or even cold.

Whether served alongside fragrant basmati rice or tucked into a sandwich with vibrant tomatoes and fresh herbs, kotlet embodies the heart of Persian cuisine—simple, satisfying, and steeped in tradition.

Kotlet (Meat, Potato, and Onion Patties) – Ingredients

The foundation of kotlet begins with Yukon Gold potatoes, which lend a creamy texture and subtle sweetness, perfectly complementing the savory filling.

Yellow onion adds a sharp, aromatic depth, balancing the richness of the meat and enhancing the overall flavor profile.

Ground beef provides a hearty, juicy bite, while the combination of spices—cumin, turmeric, cinnamon, cardamom, and cloves—infuses each patty with warmth and complexity, creating a fragrant and flavorful experience.

A touch of parsley brightens the dish with its fresh, herbaceous notes, while breadcrumbs give the patties a delicate, crispy outer crust, sealing in the savory goodness within.

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Kotlet (Meat, Potato, and Onion Patties) – Recipe Tips

1. Grate and Squeeze the Onion Properly
   Grating the onion finely helps to blend it seamlessly with the potato and meat mixture. Be sure to squeeze out all the onion juice before adding it to the bowl. The excess liquid can make the mixture too wet, affecting the texture and making it harder to form firm patties.
2. Test the Seasonings Before Cooking
   The mixture may need a little tweaking when it comes to seasoning. To avoid over- or under-seasoning, take a small portion of the raw mixture and fry it in a bit of oil. Taste it and adjust the spices or salt to your preference before proceeding with the rest of the patties.
3. Chill Before Frying
   After shaping the patties and coating them in breadcrumbs, refrigerating them for at least 30 minutes will help them firm up. This step is crucial for ensuring that the kotlets hold together well while frying and develop that golden, crispy crust.

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What to Serve with Kotlet (Meat, Potato, and Onion Patties)

1. Steamed Basmati Rice
   A classic pairing with kotlets is fluffy, aromatic basmati rice. The rice complements the richness of the patties while absorbing the savory juices. For a more flavorful twist, you can serve the rice with a sprinkle of saffron or fried onions on top.
2. Fresh Herb Salad and Pickles
   A light, refreshing herb salad with fresh parsley, cilantro, and mint, tossed with a squeeze of lemon juice, adds a burst of freshness that balances the richness of the kotlets. Pair it with tangy Persian pickles (torshi) for extra flavor contrast and crunch.
3. Pita or Flatbread
   Kotlets can be tucked into warm pita or flatbread for a handheld meal. Add fresh vegetables, such as tomatoes, cucumbers, and onions, along with a dollop of yogurt or a sprinkle of sumac to create a delicious, portable sandwich perfect for picnics or a casual meal.

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FAQ – Kotlet (Meat, Potato, and Onion Patties)

1. Can I use lamb instead of beef?
   Yes, lamb is a fantastic alternative to beef in this recipe. Its slightly richer flavor pairs wonderfully with the spices and gives the kotlets an extra layer of depth. Feel free to use ground lamb in the same proportions.
2. Can I make kotlets in advance?
   Absolutely! You can prepare the patties, refrigerate them for up to 24 hours before frying, or even freeze them for up to a month. Just make sure to freeze them in a single layer, then transfer to a bag for easy storage. Fry them directly from frozen when ready to serve.
3. Can I bake kotlets instead of frying them?
   While frying yields the crispiest and most flavorful results, you can bake the kotlets at 375°F (190°C) on a parchment-lined baking sheet. Lightly brush them with oil for a golden crust, and bake for 20-25 minutes, flipping halfway through for even cooking.
4. How can I make kotlets spicier?
   To give your kotlets a spicy kick, you can add chili powder or red pepper flakes to the mixture. Start with a small amount and adjust according to your spice tolerance. You could also serve the kotlets with a side of spicy sauce for dipping.

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Kotlet (Meat, Potato, and Onion Patties)

Kotlet, a beloved Iranian dish, combines the delicate sweetness of grated potatoes and onions with savory ground beef or lamb, all enhanced by a blend of aromatic spices. These patties are golden and crisp on the outside, while remaining juicy and tender inside. Each Persian family adds their unique touch to the spice mix, or advieh, creating a dish full of flavor and tradition. Whether served hot with basmati rice or as part of a picnic spread, kotlets can also be enjoyed at room temperature or cold, making them a versatile and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer, ground beef recipes

Cuisine American

Servings 6 People

Ingredients

  

• 1 large Yukon Gold potato peeled
• 1 medium yellow onion peeled
• 1 pound ground beef
• 1 large egg
• 2 tablespoons finely chopped parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• Salt to taste
• ½ cup plain breadcrumbs
• 1 cup canola oil

Instructions

 

• Grate the Potatoes
• Begin by coarsely grating the Yukon Gold potato directly onto your cutting board, then transfer it to a large bowl.
• Prepare the Onion and Meat Mixture
• Grate the onion onto the board, squeeze out all excess juice, and add the grated onion to the bowl with the grated potatoes. Combine with the ground beef, egg, parsley, cumin, turmeric, cinnamon, cardamom, cloves, and salt. Mix thoroughly until the ingredients are well integrated. For best results, taste a small portion of the mixture by pan-frying it in oil to adjust seasoning if needed.
• Shape the Patties
• With your hands, divide the mixture into 8 equal portions, shaping each into a ball about 2 ½ inches in diameter. Flatten each ball into an oval shape, approximately 4 inches in length.
• Coat and Refrigerate
• Place the breadcrumbs in a shallow bowl. Gently dredge each patty in the breadcrumbs, ensuring it is evenly coated. Transfer the breaded patties to a sheet tray and refrigerate them for at least 30 minutes to allow them to firm up.
• Fry the Kotlets
• Heat the canola oil in a large skillet over medium-high heat. In batches, fry the kotlets, flipping them once, until they are golden and crispy on both sides, about 5 to 6 minutes. Once cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Season with salt and serve immediately, or allow them to cool for serving at room temperature or cold.

Keyword Kotlet (Meat, Potato, and Onion Patties)