Persian Cutlet

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I first had these on a trip to california with my friend and his sister. We had them picnic-style, served cold, with nane lavash, and chutney. You can serve them warm also. They are good as an appetizer as well as a main course.

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Steps

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Peel potatoes and dice.

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Boil potatoes in water for 15-20 minutes or until fork-tender.

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Drain.

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Mash potatoes.

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Allow to cool.

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Add ground beef , minced onion , salt , pepper , eggs , and spices to potato and mix with your fingers until the consistency is dough-like.

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Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.

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Repeat with more meat mixture until you have quite a few made.

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Fry patties in shallow layer of oil , until they are cooked through and golden brown.

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Drain on paper toweling.

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Ingredients

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potato, lean ground beef, onion, salt, pepper, eggs, saffron, turmeric, breadcrumbs, oil