Persian Kotlet

Ingredients

• •1 lb russet potatoes, peeled
• •1 lb ground beef
• •1 medium yellow onion, finely grated and squeezed dry
• •1 egg
• •1 tsp ground turmeric
• •1 tsp salt
• •1/2 tsp black pepper
• •1/3 cup vegetable oil

Directions

1. 1Boil the potatoes in salted water until tender, about 15 minutes, then drain and mash until smooth.
2. 2Cool the potatoes briefly, then mix with beef, onion, egg, turmeric, salt, and black pepper.
3. 3Shape the mixture into eight thin oval patties about 1/2 inch thick.
4. 4Heat a thin layer of oil in a skillet over medium heat.
5. 5Fry the kotlet 4–5 minutes per side until deeply browned and the beef is cooked through.
6. 6Drain on a rack and cool before packing, or serve warm.

💡 Squeeze the grated onion thoroughly; extra onion juice makes the patties fragile and prone to breaking when flipped.

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