Persian Meat Patties- Kotlet
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
287 kcal
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Course
Main Course
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Cuisine
Persian
Persian Meat Patties- Kotlet
Description
Persian Meat Patties, known as Kotlet, blend ground beef, grated onion—carefully drained to avoid excess moisture—and grated potato into a sticky mixture bound by egg and flour. Turmeric, salt, and black pepper build a subtle warmth and seasoning. The patties are fried in vegetable oil until browned on both sides, developing a crispy crust that contrasts with the tender, moist interior of the meat and potatoes. The use of grated onion without its juice is key to maintaining patty structure.
Serving Kotlet warm with sliced tomato, pickles, and fries creates a simple, hearty meal combining fresh and fried elements. The patties’ texture and flavor stand well against these accompaniments, reflecting a traditional Persian approach to meat fritters.
The recipe also allows for baking the patties at 375°F, enabling a less oily preparation, and suggests using various neutral oils suitable for frying. Leftovers can be refrigerated for up to three days or frozen for longer storage, which supports making larger batches in advance.
Ingredients
- 1 pound ground beef
- 2 russet potato
- 1 onion
- 1 egg
- 3 tbsp. flour
- 1/2 tsp Turmeric
- 1/2 tsp black pepper
- 1 tsp salt
- 4 tbsp vegetable oil
To serve:
- 1 tomato sliced
- 1 cup pickles sliced
- Fries
Instructions
- Grate the onion. Squeeze it very hard and dispose all the juice. (The juice will make the patties fall apart). Peel and grate the potato as well.
- Mix the grated onion with ground beef.
- Add the egg, flour and spices, using your hand, mix everything until well combined. The mixture is going to be very sticky.
- Heat the oil in a shallow pan over medium heat.
- Place a bowl of water near yourself, wet your hands, take about 2 tablespoons of the patty mixture, form into oval and fry it in the oil, about 5 minutes on each side until brown and cooked inside.
- Serve warm with tomatoes, fries and pickled cucumber.
Notes
- Drain grated onion thoroughly to prevent the patties from falling apart.
- Potatoes can be boiled and mashed beforehand as an alternative to grating raw potatoes.
- Frying oils such as vegetable, canola, or avocado oil are recommended for best taste and texture.
- For a less oily version, bake patties at 375°F for 30 minutes, flipping halfway through.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 640mg | 27% |
| Potassium | 558mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 28mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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