Persian Kotlet (Lamb and Potato Patties)
These traditional Persian Kotlets are crispy on the outside and tender on the inside, blending savory lamb with creamy mashed potatoes and aromatic spices. Perfect as a main course with saffron rice or tucked into warm bread for a delicious snack.
Servings20 Portions
Prep Time20 Mins
Cook Time35 Mins
Difficulty
Intermediate
Ingredients
20
- lamb mince chilled500 g
- mashed potato400 g
- large onion finely chopped in a food processor1
- eggs lightly beaten2
- heaped ground turmeric1 tsp
- heaped garlic granules1 tbsp
- natural fine breadcrumbs75 g
- vegetable oil for shallow frying1 as needed
- salt1 pinch
- black pepper1 pinch
Step-by-Step Instructions
01
In a large mixing bowl, combine the chilled lamb mince, mashed potatoes, finely chopped onion, lightly beaten eggs, turmeric, and garlic granules. Season generously with salt and pepper.
02
Use your hands to thoroughly mix and 'scrunch' the ingredients together until they form a smooth, uniform paste and the eggs are fully incorporated.
03
Divide the mixture into 18 to 20 equal portions. Roll each piece into a ball, then flatten it in your palm to about 1cm thickness. Shape the top slightly to create a teardrop or oval shape.
04
Place the breadcrumbs on a shallow plate. Gently press both sides of each patty into the crumbs to coat them evenly. Arrange the coated patties on a sheet of baking parchment until all are ready.
05
Heat enough vegetable oil in a large frying pan over medium-high heat to coat the base. Once the oil is hot, fry the patties in batches (ensuring they are in a single layer) for 6-8 minutes per side until golden brown and cooked through.
