Kotlet — Persian Meat & Potato Patties

Ingredients

• 1 lb Ground Beef
• 2 potatoes, boiled and mashed (or grated raw for the crispier school)
• 1 onion, grated and squeezed dry
• 1 egg
• 1 tsp turmeric + ½ tsp cinnamon
• 3 tbsp breadcrumbs
• Oil for shallow frying
• Flatbread, tomatoes, pickles, and herbs, to serve

Method

1. Knead the Ground Beef with the potato, onion, egg, spices, breadcrumbs, 1 teaspoon salt, and pepper until cohesive.
2. Shape into flat ovals — kotlet are proudly flat; thin edges mean more crisp.
3. Shallow-fry over medium, 4–5 minutes per side, to deep mahogany and cooked through (160°F).
4. Drain on a rack — they stay crisp; paper towels steam them soggy.
5. Serve hot with flatbread and pickles, or do the beloved Persian move: cold kotlet sandwich with tomato and herbs tomorrow. Road-trip food of a nation.