Kotlet
Persian lamb patties
Servings: 20 kotlet
Ingredients
- 1 cup vegetable oil (for frying the kotlet - you can fry with less oil and then finish off cooking in the oven if you would prefer)
- 500 g potatoes (Maris Piper is the best) (peeled, boiled and mashed / grated with the fine side of a box grater)
- 500 g minced lamb (minced leg of lamb no more than 20% fat is the best for kotlet)
- 1 onion (grated)
- 1 medium free range egg
- 2 cloves garlic (crushed)
- 1 tsp turmeric
- 1 tsp smoked paprika
- Salt and pepper (to taste)
Instructions
- Take a saucepan and boil the peeled potatoes until fully cooked. Then mash or grate with the fine side of a box grater or equivalent.
- Grate the onion. Squeeze as much liquid out of the grated onion as you can, otherwise it will make the kotlet fall apart while it is cooking.
- Mix the grated onion and potato with the minced lamb. Add the egg, spices and seasoning and using your hand, mix everything until well combined. The mixture will be sticky.
- Take a large frying pan and pour enough oil in so that it comes to the edge of the kotlet when frying them. Place the pan over a medium / low heat. The frying pan will need to gently heat up for approximately 10 minutes. Cook the kotlet in batches to avoid overcrowding the pan and undercooking the patties.
- Wet your hands and take about a golf ball amount of the kotlet mixture, form into an oval and fry it in the oil on each side until it turns a dark brown colour. During the frying process prick some small holes into the middle of the kotlet using a fork to allow the hot oil to penetrate through and cook the kotlet properly.
- Serve warm or cold with bread, yoghurt (or ketchup), salad and / or fresh herbs.