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.
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.