Persian Meat Kotlet (Meat Cutlet)
A Persian dish made from minced lamb, eggs, onions, potatoes, and a mix of spices, shaped into tasty kotlets.
- 500 g minced Lamb
- 1 medium Onion
- 2 medium Potatoes
- 3 cloves of Garlic (minced)
- 2 Eggs
- 1/2 cup Breadcrumbs (optional)
- Salt to taste
- Black Pepper to taste
- Olive Oil (for frying)
- 1
Using a hand grater, peel and grate the onion, potatoes and garlic. You can use a food processor to do this but a hand grater gives the most authentic consistency and doesn't completely puree like a food processor does.
- 2
Knead the minced meat as well as the seasoning with the grated mixture until well combined.
- 3
Heat a medium pan with oil. Using an ice cream scoop, scoop the kotlet mixture into a ball, elongate and then flatten to make them look oval. The kotlets should only be about 1cm in thickness and about 5cm in length.
- 4
This step is optional - have a tablespoon of breadcrumbs in a plate, very lightly coat each side of the kotlets in the crumbs before frying.
- 5
Fry on one side until dark brown and crispy and then turn to the other side to fry.
- 6
Serve with fresh bread, herbs, salad, cheese, ketchup and mayonnaise.
- 2