Cotlet – Meat and Potato Patties (Edit recipe)

Cotlet

1. In a small pot, cover the potatoes with water, bring to a gentle boil, cover and cook for 15-20 minutes. Once cooked peel and grate. Set aside.
2. Combine the bread crumb and milk and allow to sit for 5 minutes.
3. In a large mixing bowl combine all the ingredients for the Cotlet. Knead for a few minutes to form a smooth paste.
4. Heat 1/2 cup oil in a wide skillet over medium heat. Dip your hands in a bowl of water to moisten them. Shape the meat mixture into balls the size of a large egg and then flatten them into oval patties.
5. Brown the patties on both sides in the skillet over medium heat for about 5 minutes on each side. Add more oil if necessary. Repeat until all the patties have been fried.
6. Remove from the pan and place on a plate lined with paper towels to soak up any excess oil.

Roasted Potatoes

1. Combine all the ingredients in a mixing bowl and toss the potatoes around to get fully coated with the oil, salt, pepper and turmeric.
2. Place the potatoes in a 375 °F oven and roast for about 30-35 minutes, or until golden and crispy. I prefer to use a convection oven to roast the potatoes to a golden perfection without having to flip the potatoes over. If not using convection, be sure to flip the potatoes once.

Stewed Tomatoes

1. Heat the oil in a medium sized sauce pan and saute the garlic for a couple of minutes over medium heat.
2. Add the salt, pepper and turmeric and saute for about 30 seconds before adding the tomatoes.
3. Cover and cook over low heat for 15 minutes. Set aside.

Assembly

1. Arrange the patties and the roasted potatoes on a serving platter with the stewed tomatoes on the side.
2. Cotlet can be served with steamed basmati rice or Persian flatbreads, along with a platter of fresh herbs, yogurt or Torshi (Persian pickles).