Easy Persian Kotlet Recipe: Authentic Ground Meat and Potato Patties

Discover the mouthwatering world of Persian cuisine with these irresistible pan-fried potato patties. Kotlet combines ground meat, eggs, and fluffy mashed potatoes into a delightful dish that’s perfect for any meal or snack.

The enticing aroma of sizzling kotlets will transport you to the heart of Iran. These versatile patties are a beloved staple in Persian households and among the diaspora. Whether served hot as a main course or cold in sandwiches, kotlets are sure to become a new favorite in your culinary repertoire.

Kotlets boast a gentle exterior crunch that gives way to a tender, flavorful interior. The subtle blend of meat and seasonings complements the comforting potato base, creating a harmonious balance of textures and tastes. Once you start making these addictive patties, you’ll find they disappear quickly!

A Brief History of Kotlet

While pan-fried patties have long been a part of Persian cuisine, kotlets are a relatively recent addition. They emerged after potatoes were introduced to Iran between the late 18th and early 19th centuries. The name “kotlet” itself is borrowed from the French word “côtelette,” reflecting the cultural exchanges of the time.

Despite its younger status, kotlet has quickly become one of the most popular dishes in Persian cooking. Some even playfully refer to it as the “Persian healthy hamburger” due to its lower meat content compared to traditional burgers.

Perfecting Your Kotlet Ingredients

For authentic kotlets, opt for ground lamb or beef – or a combination of both. The dish is forgiving when it comes to meat choice, so feel free to use your preferred type and fat content.

When it comes to potatoes, russets are the gold standard for kotlets. Their high starch content and low moisture produce the ideal texture: crispy on the outside and delicate within. Russets also cook and mash more easily than other varieties, making them perfect for this recipe.

Mastering the Kotlet Method

To achieve kotlet perfection, treat your potatoes with care. Peel, chunk, and rinse them before boiling to remove excess starch. After cooking, give them another quick rinse and allow them to steam dry briefly. For the smoothest texture, use a ricer or food mill to mash your potatoes – never a food processor, which can make them gummy.

When mixing your ingredients, add the mashed potatoes last to prevent the eggs from scrambling. Form your patties one at a time, adding each to the pan before shaping the next. This method ensures even cooking and helps maintain the perfect crispy exterior.

To prevent your kotlets from ballooning during cooking, create a small dimple in the center of each patty with the back of a spoon. Gently shaking the pan while frying promotes even browning and reduces sticking.

Serving Suggestions for Kotlet

Kotlets are incredibly versatile. Serve them hot as a main dish alongside crispy potatoes, fresh tomatoes, tangy pickles, and cool yogurt. They also pair beautifully with Persian rice dishes or simple steamed white rice.

For a delightful picnic or lunch box treat, enjoy kotlets cold. They make an excellent sandwich filling – try them in a roll with butter, spicy mustard, fresh herbs, and crunchy vegetables for a true Persian-style experience.

To keep your freshly made kotlets warm and crispy, place them on a wire rack in a 250°F (120°C) oven until ready to serve.

Kotlet Recipe: Persian Meat and Potato Patties

Ingredients

• 1 1/2 pounds (680g) russet potatoes, peeled, cut in 2-inch chunks, and rinsed under cold running water
• Kosher salt
• 4 large eggs
• 1 pound (450g) ground beef, ground lamb, or a combination
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• All-purpose flour, for dusting the patties
• Extra-virgin olive oil, neutral vegetable oil, or a combination, for pan-frying

Directions

1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Season water with salt until pleasantly salty. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until potatoes are tender, about 15 minutes.
2. Drain potatoes in a colander and rinse briefly with warm water. Let stand until slightly dry, 1 to 2 minutes.
3. Press cooked potatoes through a ricer or food mill into the empty saucepan. If unavailable, mash thoroughly with a potato masher or whisk.
4. In a large mixing bowl or stand mixer with paddle attachment, beat eggs vigorously until foamy.
5. Add ground meat, turmeric, pepper, and 2 1/2 teaspoons (8g) salt. Mix by hand or with stand mixer until well combined.
6. Incorporate mashed potatoes, mixing thoroughly to create a uniform sticky mass. Using clean hands is the most effective method.
7. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Portion mixture into 1 3/4–ounce (50g) scoops onto the parchment.
8. Spread flour in a pie plate or shallow bowl. Set a wire rack inside a rimmed baking sheet.
9. Heat 1/8 inch oil in a large cast-iron skillet or stainless-steel sauté pan over medium heat until shimmering.
10. Lightly dredge one portion of meat mixture in flour, shaking off excess. Form into a 1/2-inch thick oval patty and carefully place in the skillet. Create a slight dimple in the center with a spoon.
11. Repeat process, leaving 1/2 inch space between patties. Cook until deep brown on the bottom, about 8 minutes.
12. Flip patties and cook second side until deep brown, 4 to 5 minutes. Transfer to prepared wire rack and keep warm in oven.
13. Continue forming and frying until all mixture is used.

Notes

Kotlet is an excellent way to repurpose leftover mashed potatoes from holiday dinners.

This recipe can be doubled for extra leftovers. When making two batches, consider replacing the oil in the skillet after the first batch to prevent burnt flour from affecting the taste.

Make-Ahead and Storage

Potatoes can be cooked, mashed, and refrigerated in an airtight container up to two days in advance. Avoid mixing all ingredients ahead of time, as this can affect the texture of the kotlets.

Cooled kotlets can be stored in an airtight container in the refrigerator for up to a week. They also freeze well in freezer-safe bags or containers.

To reheat, warm in a toaster oven or conventional oven at 300°F (150°C) for about 10 minutes, or 15 minutes if frozen. Kotlets are ready when tiny oil bubbles form on the surface.