Persian Kotlet (cutlet, hamburger)

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

I also like to eat the leftovers cold, on bread, with mustard. I'm a little strange.

Persian Kotlet (cutlet, hamburger)
Makes approximately 12 patties

Ingredients

1 lb lean ground beef
1 small onion, grated
2 medium potatoes, boiled, skin removed & mashed or grated
1 egg
1/2 tsp turmeric
1/2 tsp cinnamon
salt
pepper
1 tbsp dried parsley (or 1/4 cup chopped fresh if you have it)
1 cup breadcrumbs
oil for frying
1 large tomato, quartered
1 bell pepper, seeded and cut into large chunks
1/4 cup water
1/2 teaspoon turmeric,
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon tomato paste

Directions

Mix it all up with your hands (except breadcrumbs) until well combined.
Take about 1/4 cup of the mixture and form into flat ovals. Coat with breadcrumbs and fry in a touch of olive oil for a few minutes per side until golden and cooked through (timing will depend how thick your patties are).
Serve with rice or pita.
These go nicely with stewed tomatoes and red peppers (which I didn't take a photo of). Place the tomato, pepper, water, turmeric, cinnamon and salt in a medium pot. Bring up to a simmer on medium heat and allow to cook for about 15 minutes until the tomatoes and peppers are soft.
Stir in the tomato paste to make a thick sauce. You can add a splash of water if there isn't enough left in the pot.