Ingredients:

  • 1 lb (450g) ground beef or lamb (preferably 80/20 blend)
  • 2 medium russet potatoes (about 1 lb or 450g), peeled and boiled until tender
  • 1 medium yellow onion, finely grated
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour (plus extra for dusting)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons vegetable oil, for frying
  • Fresh parsley or cilantro, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Boil potatoes until tender. Drain and mash thoroughly using a potato masher or ricer. Let cool slightly.
  2. In a large bowl, combine the mashed potatoes, ground meat, grated onion, eggs, flour, turmeric, cumin, pepper, and salt.
  3. Use your hands to mix all ingredients until well combined. The mixture should be slightly sticky.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
  5. Take approximately 2 tablespoons of the mixture and shape it into a flattened oval patty, about 1/2-inch thick. Dust lightly with flour.
  6. Heat vegetable oil in a large skillet over medium heat.
  7. Carefully place the patties in the hot oil, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  8. Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil. Garnish with fresh herbs and serve immediately. Enjoy Kotlet (Persian Patties)!