Kotlet
کتلتMeat and potato patties, crisp at the edges
- Serves
- 6
- Preparation
- 30 min
- Cooking
- 40 min
- Course
- Kuku and kotlet
- For
- Everyday, Sizdah Bedar
Kotlet are flat, oval patties of minced meat bound with potato and egg and shallow-fried until deep brown. They are a mainstay of family cooking and of packed lunches.
Eaten cold in lavash or sangak with tomato, pickled cucumbers and herbs, they are classic picnic and road-trip food.
Ingredients
Serves 6
Method
Tips from the kitchen
- Squeeze the grated onion firmly in your hands or a cloth; excess liquid makes the patties fall apart.
- Some families use raw grated potato instead of boiled; squeeze it dry in the same way.
- Use gluten-free breadcrumbs, or skip the coating, for a gluten-free version.
