Easy Home-made Kotlet (Persian Meat Patties)
When it comes to Persian cuisine, there’s a treasure trove of flavours and traditions waiting to be explored, and at the heart of it all lies the beloved Kotlet. This popular Persian beef and potato patties is not just a recipe; it’s a cherished piece of our culinary heritage, a comfort food that has graced the tables of countless gatherings and celebrations.
Kotlet holds a special place in my heart, as it’s one of those recipes that my grandmother would lovingly prepare for us whenever we embarked on road trips, gathered for picnics, or celebrated birthdays. The mere mention of Kotlet brings back memories of fun road trips, weekend picnics, laughter, sunshine and my lovely grandmother. It’s a dish that connects generations and creates a sense of togetherness.
Whether you’re creating Kotlet for a family picnic or a special dinner at home, this recipe holds the key to a taste of Persian tradition that’s sure to leave a lasting impression. Enjoy!
Basic Ingredients for Kotlet (Persian Meat Patties)
Patties:
Potatoes: Finely grated potatoes add a delightful creaminess and binding quality to the patties.
Minced Beef: The star of the show it infuses Kotlet with its rich, meaty goodness.
Onion: Finely grated and drained, onions provide a sweet, aromatic base note to the patties.
Green Capsicum: Grated and drained, capsicum contributes a fresh, slightly peppery kick.
Eggs: As the binder, eggs hold everything together, ensuring a perfect patty consistency.
Seasonings: A medley of salt, pepper, turmeric, paprika, and saffron elevates the flavour profile, creating a harmonious balance of savoury and aromatic notes.
Sandwich:
Preparation Tips for Kotlet (Persian Meat Patties)
To ensure your Kotlets turn out perfectly every time:
- Drain Excess Moisture: Properly draining the potatoes, onions and capsicum is essential to achieving the right texture.
- Uniform Patties: When shaping your patties, strive for uniformity to ensure even cooking.
Serving Tips for Kotlet (Persian Meat Patties)
To present your Kotlet with flair:
- Lavash Sandwich: Create a lavash wrap with mayonnaise, baby arugula, fresh basil, mint leaves, sliced tomatoes, onions, and pickled cucumbers.
- Serve in a lavash sandwich with mayonnaise, baby arugula, fresh basil, mint leaves, sliced tomatoes, onions, and pickled cucumbers.
- To impress, cut the sandwiches in half and arrange them on a platter.
storage tips
Raw Kotlet Mixture: Store in an airtight container in the refrigerator for 1-2 days if not cooking immediately.
Cooked Kotlets:
- Allow to cool to room temperature before storing.
- Keep in an airtight container or individually wrapped in plastic wrap.
- Refrigerate for up to 3-4 days.
Freezing Kotlets:
- Freeze cooked Kotlets for longer storage.
- Individually wrap in plastic or foil, then place in a resealable freezer bag or airtight container.
- Label and freeze for up to 3-4 months.
Reheating Kotlets:
- Thaw frozen Kotlets in the refrigerator before reheating.
- Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or use a microwave, being cautious not to overheat.
Serving Leftover Kotlets:
- Enjoy cold or reheat.
- Create Kotlet sandwiches or wraps with Lavash or pita bread, fresh veggies, and condiments.
Kotlet (Persian Meat Patties) (Full Video)
Kotlet (Persian Meat Patties)
Ingredients
Patties
- 300 g potatoes, large
- 500 g beef, minced
- 1 large onion, finely grated and excess water drained
- 1 green capsicum, finely grated and excess water drained
- 2 eggs
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp paprika powder
- pinch of saffron, finely ground
Sandwich
- lavash Iranian bread or pita bread
- ½ cup baby arugula
- handful fresh basil leaves
- handful fresh mint leaves
- 2 tomatoes, thinly sliced
- 1 small onion, thinly sliced
- ¼ cup pickled gherkins, thinly sliced
- ¼ cup mayonnaise
Instructions
- Wash, peel and boil potatoes and finely grate using a food processor. Alternatively, you can also use raw potatoes, finely grated and make sure to drain the excess liquid. Simply Place the grated raw potatoes in a colander to drain and squeeze out excess liquid. Do the same with onions together with the capsicum.
- In a medium-sized bowl, mix minced beef, potatoes, onion, green capsicum, eggs, salt, black pepper, turmeric powder, paprika and saffron. Knead ingredients together until thoroughly combined.
- Portion the mixture into small golf balls, then slightly flatten and shape into oval patties.
- To shallow fry your kotlet, heat 1 cup of vegetable oil in a medium-sized frying pan. Gently fry each side of the kotlet for about 2 -3 minutes or until golden brown. Once each side is cooked, remove the kotlet and place it on a plate lined with a kitchen paper towel to absorb the extra oil.
- To prepare your Lavash sandwich, place the bread on a flat surface. In the middle, add a drizzle of mayonnaise, add the kotlet and arrange the baby arugula, fresh basil leaves, fresh mint leaves, sliced tomatoes, sliced onions, and pickled cucumbers on top. Fold the edge of the bread from the side. Tuck and roll the bread from the top to enclose the sandwich and shape it into a wrap. To serve on a platter, cut the sandwiches in half.
- To prepare your pita pocket sandwich, cut the bread in half. In the middle add a drizzle of mayonnaise, add the outlet, and arrange the baby arugula, fresh basil leaves, fresh mint leaves, sliced tomatoes, sliced onions, and pickled cucumbers on top.
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