Kotlet Persian Cutlet
I remember what a treat it was when my iranian grandmother would come visit and make kotlets on her first day here! As she made them, i would always stand next to her, waiting for the first ones to be done so i could steal a few before dinner. Our family eats them with basmati rice, served with sabzi (parsley, cilantro, basil, radishes, and onion), grilled tomatoes, and yogurt but you could easily transform these into a pita. From my persian kitchen.
Steps
Place potatoes in a large pot and cover with cold water.
Add some salt , and cook until a fork easily goes through them.
Grate onion in a large bowl.
Once your potatoes are done , peel them , and then grate them in the same bowl with the onion.
Mix to combine.
Add turmeric , advieh , salt , and pepper in the bowl.
Mix to incorporate spices into potato-onion mixture.
Crack eggs into the mixture and combine.
Finally , add the ground beef to the mixture and mix.
If you find that the mixture is too wet , add breadcrumbs until it becomes more friendly.
Take a small amount out of the mixture and make a large meatball with it.
Then pat it flat into a patty that is not too thick or too thin.
Traditionally they are shaped into teardrops.
However , mine just come out as sloppy ovals.
Continue with the rest of the mixture , and as you finish each patty , place it on parchment paper.
Wash your hands , and heat vegetable oil in a large pan over medium heat.
Fry a few kotlets at a .
Ingredients
ground beef, potato, eggs, onion, turmeric, spices, salt and pepper, vegetable oil, breadcrumbs