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Kotlet

Persian lamb patties

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 20 kotlet
Course: Main Course , Appetizer
Cuisine: Persian , Iranian

Ingredients

  • 1 cup vegetable oil (for frying the kotlet - you can fry with less oil and then finish off cooking in the oven if you would prefer)
  • 500 g potatoes (Maris Piper is the best) (peeled, boiled and mashed / grated with the fine side of a box grater)
  • 500 g Minced lamb (minced leg of lamb no more than 20% fat is the best for kotlet)
  • 1 onion (grated)
  • 1 medium free range egg
  • 2 cloves garlic (crushed)
  • 1 tsp Turmeric
  • 1 tsp smoked paprika
  • salt and pepper (to taste)

Instructions

    Cup of Yum
  1. Take a saucepan and boil the peeled potatoes until fully cooked. Then mash or grate with the fine side of a box grater or equivalent.
  2. Grate the onion. Squeeze as much liquid out of the grated onion as you can, otherwise it will make the kotlet fall apart while it is cooking.
  3. Mix the grated onion and potato with the minced lamb. Add the egg, spices and seasoning and using your hand, mix everything until well combined. The mixture will be sticky.
  4. Take a large frying pan and pour enough oil in so that it comes to the edge of the kotlet when frying them. Place the pan over a medium / low heat. The frying pan will need to gently heat up for approximately 10 minutes. Cook the kotlet in batches to avoid overcrowding the pan and undercooking the patties.
  5. Wet your hands and take about a golf ball amount of the kotlet mixture, form into an oval and fry it in the oil on each side until it turns a dark brown colour. During the frying process prick some small holes into the middle of the kotlet using a fork to allow the hot oil to penetrate through and cook the kotlet properly.
  6. Serve warm or cold with bread, yoghurt (or ketchup), salad and / or fresh herbs.