Friday, August 20, 2010

Persian Kotlet

approx 12 patties

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

Mix it all up with your hands (except breadcrumbs) until well combined. Take about 1/4 cup balls and form into flat ovals. Coat with breadcrumbs and fry in canola or olive oil for a few minutes per side until golden and cooked through(this will depend how thick your patties are).

Serve with rice or pita. Also goes nicely with stewed tomatoes and red peppers.

Tip: I like them with mustard because they remind me of left over breaded pork (which is good with mustard on a sandwich) but I'm sure that's just me

- persian kotlet -

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