Persian Kotlet Potato Beef Patties
Persian Kotlet
Pan-fried Persian kotlet patties made with ground beef, grated potato, onion, turmeric, and breadcrumbs for a crisp, savory weeknight meal.
Kotlet is a familiar Persian home-style patty made with seasoned ground meat, potato, and onion. The mixture is shaped thin so the outside browns quickly while the center stays tender and savory.
This version uses raw grated potato and onion, squeezed well before mixing, which helps the patties hold together without becoming heavy. Turmeric gives the kotlet its warm color, while breadcrumbs absorb moisture and create a crust that fries cleanly.
Serve kotlet hot from the pan or at room temperature with fresh herbs, tomato, pickles, lemon wedges, and lavash or pita. Leftovers are excellent tucked into bread with crunchy vegetables and a spoonful of yogurt.
The key is moderate heat: too hot and the breadcrumbs darken before the potato cooks through; too low and the patties absorb oil. A steady sizzle and thin oval shapes give the best texture.
Nutrition (per serving)
Directions
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1
Grate the potatoes on the large holes of a box grater, then gather them in a clean towel and squeeze out as much liquid as possible.
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2
Grate the onion, squeeze out the excess liquid, and add the onion to a large bowl with the drained potatoes.
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3
Add the ground beef, egg, breadcrumbs, turmeric, salt, pepper, and cinnamon. Mix by hand just until the mixture is evenly seasoned and slightly sticky.
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4
Divide the mixture into 8 portions. Shape each portion into a thin oval patty about 1/2 inch thick, pressing the edges so they do not crack.
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5
Heat the oil in a large skillet over medium heat until a breadcrumb sizzles on contact but does not burn.
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6
Fry the patties in batches for 4 to 5 minutes per side, turning once, until deeply golden and cooked through to 160°F in the center.
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7
Transfer the kotlet to a paper towel-lined plate and let them rest for 3 minutes while the crust firms.
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8
Serve warm or at room temperature with parsley, lemon wedges, pickles, sliced tomatoes, and flatbread.
Ingredients
- Russet Potatoes, peeled:12 oz
- Yellow Onion, peeled:1 small
- Ground Beef, 85% lean:1 lb
- Large Egg:1
- Plain Breadcrumbs:1/2 cup
- Ground Turmeric:1 1/2 tsp
- Fine Sea Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Ground Cinnamon:1/8 tsp
- Neutral Oil, for pan-frying:1/3 cup
- Fresh Parsley, chopped, for serving:1/4 cup
- Lemon Wedges, pickles, and sliced tomatoes, for serving:as needed
Tips & Notes
- Squeezing the potato and onion thoroughly is the best way to prevent loose patties.
- If the mixture feels wet, add breadcrumbs 1 tablespoon at a time until it shapes cleanly.
- Keep the patties thin so the potato cooks through before the crust gets too dark.
- Kotlet reheats well in a dry skillet over medium-low heat.
