Iranian kotlets, known for their crispy exterior and succulent interior, are crafted by blending grated potatoes and onions with either ground beef or lamb, along with an assortment of spices, before shaping them into patties and frying them. Each Iranian household boasts its unique blend of spices, referred to as advieh, which typically comprises cumin, turmeric, cinnamon, cardamom, rose petals, and cloves. These kotlets are commonly enjoyed for lunch or outdoor gatherings like picnics, and they can be savored hot or at room temperature. They can be promptly served with steamed basmati rice or saved for later, tucked into a sandwich with tomatoes, pickles, and herbs.
Ingredients
Yield: 4 servings
- 1 large Yukon Gold potato (approximately 12 ounces), peeled
- 1 medium yellow onion, peeled
- 1 pound ground beef
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- Salt
- ½ cup plain bread crumbs
- 1 cup canola oil
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Nutritional Information
Nutritional analysis per serving (4 servings)
908 calories; 79 grams fat; 13 grams saturated fat; 2 grams trans fat; 45 grams monounsaturated fat; 16 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 25 grams protein; 721 milligrams sodium
Note: The information displayed is based on Edamam’s estimation using available ingredients and preparation methods. It is not a substitute for professional nutritional advice.
Preparation
- Begin by grating the potato coarsely using a box grater placed directly on the cutting board. Transfer the grated potato to a large bowl.
- Proceed to grate the onion on the board. Squeeze out and discard all the onion juices, then add the grated onion to the potatoes in the bowl. Combine with the beef, egg, parsley, cumin, turmeric, cinnamon, cardamom, and cloves. Season with 1 to 2 teaspoons of salt and mix thoroughly. (To check the salt level or seasonings for this or other raw meat mixtures, take a pinch of the mixture, pan-fry it in a skillet with a bit of oil until cooked, and taste to adjust as needed.)
- Shape the mixture into 8 equal balls, each around 2 ½ inches wide, then flatten them into 4-inch-long ovals.
- Place the bread crumbs in a shallow bowl. Coat the kotlets with the bread crumbs until fully covered. Place them on a sheet tray and refrigerate for 30 minutes.
- Heat the oil in a large skillet over medium-high heat. Cook the kotlets in batches, flipping them once, until they turn golden on both sides, approximately 5 to 6 minutes in total. Transfer to a plate lined with paper towels, season with salt, and serve warm, at room temperature, or chilled from the refrigerator.