WATCH How I Make Persian Kotlet On YouTube
Persian Kotlet is a delicious staple in Persian culture. Ground beef is mixed with grated onion, boiled potato, spices, and breadcrumbs and thoroughly mixed. Patties are formed, fried, and baked until the internal temp reaches 165.
It is a versatile meal, served with bread and butter at breakfast, or as a sandwich with tomato, Persian pickles, parsley, and onion. So delicious!
Boil two large potatoes until knife tender. Rince and peel when cool to the touch.
Grate or use a food processor to shred onion. Pour juice from the onion and grated onion into a large bowl.
Grate peeled potatoes and add to bowl with onion.
Add ground beef, eggs, and all the spices but 1/2 teaspoon salt to the bowl.
With gloved hands, thoroughly mix the ground beef mixture until very well combined. This should take about 5-8 minutes.
Add panko bread crumbs to a large plate or half sheet pan. Sprinkle with the remaining 1/2 teaspoon salt.
With gloved hands, take a small portion of meat mixture, about the size of your palm, and roll into a ball. Then, with slight pressure, roll into a tube shape. Gently press hands together to form a patty that slightly resembles a diamond.
The thickness should be no more than 1/2 - 3/4 inch thick.
Lay patty on panko bread crumb plate and gently coat both sides.
Set on a wire rack and continue with the rest of the patties until all have been formed.
Heat oil in a large skillet until it reached 325-350 degrees.
Preheat oven to 350 degrees.
Gently lay patties into pan, leaving about 1 inch between each, and fry until golden brown on both sides. About 4 minutes per side. You are looking for a golden crust. Don't worry about the inside not being cooked as you'll finish in the oven.
Remove patty from oil and set on a wire rack set in a baking sheet to drain.
When all the patties are fried and on the wire rack/baking sheet, place in the oven for about 10-15 minutes or until the internal temperature reaches 165 degrees.
Serve Kotlet with sangak, levash, pita or a roll. Top with sliced tomato, Persian pickles, parsley, and onion. Kotlet is also delicious for breakfast, sandwiched between buttered bread.
Ingredients
Directions
Boil two large potatoes until knife tender. Rince and peel when cool to the touch.
Grate or use a food processor to shred onion. Pour juice from the onion and grated onion into a large bowl.
Grate peeled potatoes and add to bowl with onion.
Add ground beef, eggs, and all the spices but 1/2 teaspoon salt to the bowl.
With gloved hands, thoroughly mix the ground beef mixture until very well combined. This should take about 5-8 minutes.
Add panko bread crumbs to a large plate or half sheet pan. Sprinkle with the remaining 1/2 teaspoon salt.
With gloved hands, take a small portion of meat mixture, about the size of your palm, and roll into a ball. Then, with slight pressure, roll into a tube shape. Gently press hands together to form a patty that slightly resembles a diamond.
The thickness should be no more than 1/2 - 3/4 inch thick.
Lay patty on panko bread crumb plate and gently coat both sides.
Set on a wire rack and continue with the rest of the patties until all have been formed.
Heat oil in a large skillet until it reached 325-350 degrees.
Preheat oven to 350 degrees.
Gently lay patties into pan, leaving about 1 inch between each, and fry until golden brown on both sides. About 4 minutes per side. You are looking for a golden crust. Don't worry about the inside not being cooked as you'll finish in the oven.
Remove patty from oil and set on a wire rack set in a baking sheet to drain.
When all the patties are fried and on the wire rack/baking sheet, place in the oven for about 10-15 minutes or until the internal temperature reaches 165 degrees.
Serve Kotlet with sangak, levash, pita or a roll. Top with sliced tomato, Persian pickles, parsley, and onion. Kotlet is also delicious for breakfast, sandwiched between buttered bread.