Persian Kotlet (Meat Patties)...

Kotlet is a Persian dish of delicious savoury patties made from ground meat, potatoes, onions, herbs and spices.  It’s incredibly tasty, and dead easy to make. If you can make a meatball, you can make kotlet!  They are perfectly portable making it a hand-held treat- my kids absolutely loves them! I have Iranian in my family (my three cousins who are sisters all married Iranian, and their kids are all gorgeous may I add). However, in spite of our Chinese mixed Iranian festivities involving food over the years, this dish was first introduced to me by my Iranian neighbour. I mean the intoxicating smell wafting out of his window, had me stopped in my tracks many a time as well as my kids, just taking in the heavenly aroma and easily whetting our appetites. We knock on each other's door often sharing food from our kitchens and this one I had my hand way up to try! I couldn't expect him to send some over every time, so I happily make my own... fiddled around with a few recipes and came up with this one that I think my neighbour Hassan would approve!

Persian Kotlet
Makes 20 patties

1 lb. lean ground meat (beef or pork or half-half)
1 onion, finely chopped
2 large potatoes, peeled and grated (water squeezed dry)
1 clove of garlic, minced
1 large egg
1 bunch of parsley or cilantro, finely chopped
1 tsp. turmeric
1/4 teaspoon saffron powder or threads*, dissolved in 1 Tbsp. of hot water
1/2 cup dried bread crumbs
Salt and pepper to taste
Oil for frying

I used lean ground beef and cilantro in the kotlets today.

*If using saffron threads, pound with bottom of knife in a
small bowl before adding water to dissolve.

Squeeze water out of grated potatoes or patties will be too moist and fall apart.

In a large bowl combine all the ingredients except oil and mix well. 

Take a handful of the mixture; flatten into an oval or a round shape. Heat some oil in a large non-stick pan on medium-high heat; pan-fry patties until browned on both sides about six to seven minutes total. Place on a paper towel-lined plate to drain the excess oil. TIP: to make extra crispy patties, make them slightly smaller and flatter like a rosti.

Serve warm or cold with your choice of sliced tomatoes, onions, Arabic-style pickles, pickled hot peppers, olives and warm pita bread. I like to also serve kotlet with lime wedges, a sprinkle of sumac (a must tart berry spice in Iranian food) and creamy mayonnaise to dip.

Crispy grated potato on the outside, moist tender centres and overall saffron-onion fragrant!

Served on top of my beloved Iranian block print table cloth. I just love Persian design and ornamentation. So rich and colourful!

You can also try Beef Kaftas with Tahini-Lime Sauce. Both this recipe and kotlets are great served wrapped up or stuffed in a pita for lunch or a quick eat on-the-go!