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Kotlet (Persian Meat Patties)

Servings: 8 people
Prep Time: 30 minutes
Cook Time: 30 minutes

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.