KOTLET

 





Kotlet Sibzamini (Potato) is very tasty, it should be served hot and fresh, should preferably serve with fresh bread.

Ingredients : 

  • 1 kg Ground Meat
  • 1 Onion (Average size)
  • 1 Egg
  • 500 g Potato
  • 2 cups Bread Crumbs
  • As needed Salt, Pepper, Turmeric
  • As needed Frying Oil
Instruction :
  1. Wash and put the potatoes in a pot and pour water on them, as much as the water covers them. Place the pot on the flame until the water boils, then lower the heat and let the potatoes cook.
  2. Peel the onion and grate it in a bowl. When the potatoes are cooked and ready, peel them and grate them too (you can also mash them). Add the salt, pepper, turmeric, and other preferred spices and the egg in a mixer and mix them completely.
  3. Now add the potatoes and grated onion and mix. In the end, add the ground meat and continue mixing until all the ingredients are consistent and dough-like.
  4. Grab some of the mixes and make it like a ball in your hands, now spread it and shape it like an oval or a water drop not very thin or thick.
  5. Prepare all the ingredients with the said instructions; pour the bread crumbs in a plate and cover both sides of each piece with it.
  6. Pour the frying oil in a pan and wait until it is hot. Place the cutlets gently in the oil and fry both sides of them on a gentle heat for a tasty and golden result. If more oil as needed during the process, add some to the frying pan.
  7. Serve your Persian potato patties with tomatoes, pickles, and leafy greens and bread.

Essential tips on Persian Potato Patties:

  • This food should be served when it is warm with warm bread, leafy greens (such as parsley, basil, etc.), a type of tomato sauce, or ketchup. And if you are serving it as sandwiches, serve with lettuce, tomato, and pickle slices.
  • The meat that you use to prepare these patties should have some fat. Ground meat with no fat will cause the patties to be dry.
  • If your Persian patties are cold, warm them in the oven and let their container’s lid open so that they do not soften and stay crispy.
  • If the parties could not keep their shape and crush when they are in the frying pan, the reason is most probably using onion or potatoes more than necessary. Some try to solve this problem by adding another egg to the mix, but this is not the right solution. What you need to do is to add some more ground meat and knead the patties dough well.
  • Do not add white flour or gram flour to your mix, since it will harden your patties after being fried.
  • The use of egg in the ingredients is optional, and you can remove it if you want to. Remember that if the ground meat has enough fat, the patties will have their shape and will not crush; adding egg does not affect this matter.
  • If your dough-like mixed ingredients do not have the required consistency, instead of adding white or gram flour, add some wheat bran powder to your mix. This powder, in addition to not affecting the real taste of “Kotlet e Sibzamini,” will increase the nutritious values of your dish significantly.
  • To shape the potato patties, you can either use your hands or a variety of frames with different shapes.
  • If you want your patties to have a more beautiful color, you can add one teaspoon of tomato paste or 2 to 3 tablespoons of brewed saffron to the ingredients.
  • You can also prepare this dish with ground chicken meat

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