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+ servings

Kotlet

Persian lamb patties
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Appetiser, Main Course
Cuisine: Iranian, Persian
Keyword: cutlet, lamb, potatoes
Servings: 20 kotlet
Author: Mersedeh Prewer

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.