"kotlet" making {or how to make persian beef cutlets}

Persian Kotlet

how to make kotlets

the only reason i don’t make kotlet {persian meat patties} more often is because preparing these delicious treats can be quite a production, AND, because frying them makes the whole house smell like, well, …kotlet! which is a good and bad thing-growing up, it’s a smell i was happy to come home to because it told me one of my favorite dishes was on the menu-on the other hand, although the smell is super delicious and appetizing, i’d rather it not cling so lovingly to my living space long after the last of the kotlets have been consumed. there are a few solutions to this minor bump in the road towards enjoying these delicious treats-obviously, having a good strong hood {as in, good ventilation} is key-although i have a hard time with the (rather annoying) sound many hoods create (ouch). when i make kotlet, i begin at least an hour or two ahead (they are really good served just warm or at room temperature and can easily be re-heated), and i open all my windows while i cook. this seems to do the trick-now if you live in a colder climate, you might consider making this dish in the spring and summer months! for more about kotlet (making), and my love for it, you can go to my post on vegetarian quinoa-lentil cutlets-which have become one of the most popular recipes on this blog. this time the kotlets turned out more delicious than usual-probably because of my mom’s magical touch (she helped me). thanks, noni!

ingredients for about 15-20 kotlets (i like mine on the smaller side):
  • 1 pound ground beef (or lamb)-i use grass fed organic beef (with 7% fat at most)
  • 2 large russet potatoes, cooked, peeled, and grated or smashed (about equal parts meat & potatoes)
  • 2 large or 3 small organic eggs
  • 1-2 tsp turmeric
  • 1/2 to 1 tsp cinnamon (ground)
  • 2-3 tsp sea salt
  • 2 tsp freshly ground black pepper
  • 1 medium onion, grated (i processed mine in a small food processor/chopper)
  • 1 small bunch flat leaf parsley, finely minced (optional-this is how we do it in my family)
  • 1/4 tsp saffron (ground or seeped in a tsp or two of warm water)
  • 1 cup good quality bread crumbs (natural, no added spices)
  • 1/2 (or so) cup oil for frying (lately i’ve been using safflower oil for frying)
  • tomato slices, mint leaves, and flat leaf parsley for garnish
kotlets with a side quinoa “taboule” with heirloom tomatoes, fresh parsley, & mint

1. in a large bowl combine the beef, potatoes (making sure they are cooled off), eggs, spices, minced parsley, & grated onion, then combine (preferably by hand) for about 5 minutes or so (mixing all the ingredients well) to create a paste.

2. shape the meat mixture in to small balls the size of an egg, then flatten them carefully into oval shaped patties. pour the bread crumbs onto a cutting board, then bread the patties on both sides, being careful to keep them in one piece.

3. heat the oil in a large skillet, and fry (brown) the meat patties (medium heat) on both sides. allow the patties to cook fully on one side before turning them to cook on the other. if they seem to be falling apart, you may need to adjust your potato amount (as in add more).

4. carefully remove the cooked kotlets from the skillet and place them on a platter with a few paper towels to drain the excess oil.

5. once all the kotlets are done, remove the paper towels and add sliced tomatoes and fresh herbs to the platter before serving. kotlets are often served with french fries and a salad or wrapped in flatbread with dill pickles, tomatoes, and parsley as a sandwich.

all gone…nothing like kotlet leftovers the next day-make plenty of them! for my vegetarian version of kotlet (see picture below) go to:  vegetarian quinoa-lentil cutlet recipe

 

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