Persian Kotlet (cutlet, hamburger)

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

1. Mix it all up with your hands (except breadcrumbs) until well combined.
2. 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).
3. Serve with rice or pita.
4. 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.
5. 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.