Cotlet – Meat and Potato Patties (Edit recipe)

Cotlet is a meat patty that in my humble (albeit Persian) opinion ranks quite a few notches above the good old hamburger. Many cultures have their own version of meat patties and this is the Persian one. Ground meat of your choice, typically beef or lamb, is mixed with boiled potatoes, eggs, grated onions, the usual salt, pepper, and turmeric, and selected spices, and then fried to a crispy perfection. Each region and household has its own special mix of spices – Advieh in Farsi – for addition to Cotlet to create a welcoming, warming, and comforting flavors.

25 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	781
Fat:	59 g
Carbohydrates:	37 g
Protein:	27 g
Cholesterol:	69 g
Sodium:	1666 mg
Fiber:	4 g
Sugars:	3 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

2 Russet Potatoes, medium
.5 cup Breadcrumbs
.5 cup Milk
1 lb Ground Beef, (or lamb
1 Onion, medium, (grated)
1 Egg
2 tsp Salt
1 tsp Black Pepper, (ground)
1 tsp Turmeric, (ground)
2 tsp Gardeh Ghooreh (Dried Persian Sour Grape Powder)
.5 cup Avocado Oil, for frying (adjust as needed)

Roasted Tomatoes

2 Yukon Gold Potatoes, large, (sliced to resemble French fries, peeling optional)
4 Tbsp Extra Virgin Olive Oil
.5 tsp Salt
.5 tsp Black Pepper, (ground)
.5 tsp Turmeric Powder

Stewed Tomatoes

2 Tbsp Avocado Oil
4 cloves Garlic, (minced)
.5 tsp Salt
.5 tsp Black Pepper, (ground)
.5 tsp Turmeric Powder
4 Tomato, medium, ripe (diced)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cotlet

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.
Combine the bread crumb and milk and allow to sit for 5 minutes.
In a large mixing bowl combine all the ingredients for the Cotlet. Knead for a few minutes to form a smooth paste.
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.
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.
Remove from the pan and place on a plate lined with paper towels to soak up any excess oil.

Roasted Potatoes

Combine all the ingredients in a mixing bowl and toss the potatoes around to get fully coated with the oil, salt, pepper and turmeric.
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

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

Assembly

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

Notes

If Gardeh Ghooreh is not available, you can substitute other spices to bring more flavor to the patties. // To make this dish vegetarian, you can use your preferred meat substitute.