Kotlet
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Unrated
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
15 pieces
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Calories
86 kcal
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Course
Main Course
Kotlet
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Persian kotlet are patties of ground meat, eggs, onions, and potatoes or breadcrumbs, that are traditionally pan-fried.
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Ingredients
- 4 potato peeled and grated, medium
- 1 lb beef (or lamb, ground)
- 2 egg beaten
- 1 onion grated, large
- ½ teaspoon advieh (Persian spice blend)
- 1 teaspoon Turmeric ground
- 1 tablespoon parsley chopped, fresh
- saffron optional, pistils
- vegetable oil
- salt
- black pepper
Instructions
- Infuse the saffron pistils in a small amount of boiling water.
- Drain the grated potatoes and the onions very well and mix them in a large bowl.
- Add the ground meat, eggs, parsley, salt, pepper, advieh, saffron infusion and turmeric.
- Knead together by hand for at least 5 minutes.
- Divide the mixture into 15 equal portions.
- Give an oval shape to each serving.
- Heat 1 cup (125 ml) of vegetable oil in a large skillet over medium heat.
- Pan-fry the kotlets on one side and turn them over before they turn too brown.
- While cooking, flatten each kotlet slightly with a spatula. Leave the second side to brown then turn it over again and fry both sides until the kotlets are dark brown.
- During cooking, add more oil if necessary.
- Serve with raw vegetables and bread such as lavash, barbari, taftoon, shrak (markook), kaak, or taboon.
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